Thursday, May 20, 2010
It bugs me. (you hold the alt key and type 0241 on the numeric keyboard) Anyway I made Jalapeñno jelly today also. Note to self: Next time you make the jelly, don't dip a spoon into it to taste it. Yikes! and I didn't use as many peppers as was suggested in the recipe. I may have lived in Guatemala for 16 months, but my taste buds are still gringa all the way! I have to post this quick as I am off to church to put together items for a local shelter.
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeño peppers, seeded and finely chopped
1.Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2.Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3.Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4.Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath for 10 minutes. Refrigerate jelly after seal is broken.
I used whatever vinegar I had. I also used part of a red bell pepper and a whole yellow pepper for sweetness and contrast. I used 6 cups of sugar, and 5 jalapeños with seeds. I didn't strain it, so maybe it is actually a jam? Oh, and I added a couple of drops of green food coloring because the color looked like baby poop...not appetizing.
Here's the link to the original: