Jalapeño Jelly
- 12 jalapeño peppers, seeded (keep 1 with seeds for heat)
- 1 bell pepper, seeded and diced
- 6 cups (!!) sugar
- 2 cups white vinegar
- 1 box powdered pectin
- Blend the jalapeños with 1 cup of the vinegar
- Pour into (big enough!!) pan with bell pepper, pectin and the remainder of the vinegar
- Bring to a rolling boil, then add the sugar & stir until melted.
- Bring back to boil for 1 minute then remove from heat (WARNING - the boiling liquid is now thick syrup, with a boiling point way above that of water, also it sticks and splutters - dont burn yourself!!)
- Scoop into jars, clean and close the jars and process in hot water for 10 minutes.
Source
Pickled Sliced Jalapeños
- 3/4 cup water
- 3/4 cup white vinegar
- 3 tbsp sugar
- 1 tbsp pickling salt (or Kosher salt - or any salt without additives or anti-caking agents)
- 1 clove garlic, crushed
- 15-20 jalapeño peppers, sliced into rings
- Combine all ingredients save the peppers in a pot and bring to the boil
- Add the jalapeños and remove from heat
- Let cool for 10 minutes
- Pack tighly into jars, cover with remaining liquid (filter out seeds)
- Close jars and refrigerate (not sure if this recipe is canning-friendly)
Makes about 2 fully packed 250ml jars.
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