Serves: 5
Total Calories: 864
Yield: 5 half pint jars
Prep time:
Cook time:
Total time:
Puree jalapenos in food processor with 1 cup cider vinegar.
Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
This Jalapeno Jelly recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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