Jalapeno Jelly
Its most famous tourist attraction is the lake district national park.
Recipe Summary Jalapeno Jelly
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.Ingredients | North Lakes Cumbria1 large green bell pepper12 jalapeno peppers1 ½ cups apple cider vinegar1 pinch salt4 ¼ cups granulated sugar4 ounces liquid pectin4 jalapeno peppers, seeded and finely choppedDirectionsCombine the green bell pepper and 12 jalapeno 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.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.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.Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.Info | North Lakes Cumbriaprep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 32 Yield: 2 - (8 ounce) jars
TAG : Jalapeno JellySide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,
