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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
  1. Blend the jalapeños with 1 cup of the vinegar
  2. Pour into (big enough!!) pan with bell pepper, pectin and the remainder of the vinegar
  3. Bring to a rolling boil, then add the sugar & stir until melted.
  4. 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!!)
  5. Scoop into jars, clean and close the jars and process in hot water for 10 minutes.


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
  1. Combine all ingredients save the peppers in a pot and bring to the boil
  2. Add the jalapeños and remove from heat
  3. Let cool for 10 minutes
  4. Pack tighly into jars, cover with remaining liquid (filter out seeds)
  5. Close jars and refrigerate (not sure if this recipe is canning-friendly)

Makes about 2 fully packed 250ml jars.


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Page last modified on September 10, 2016, at 09:04 EST