Hot Pepper Jelly
 
Recipe By : 
Serving Size : 1 Preparation Time :0:00 
Categories : Canning 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1/2 cup  jalapeno peppers -- coarsely chopped
1-1/2 cup  cranberry juice cocktail
1 cup  vinegar
5 cup  sugar
1   foil pouch liquid fruit pectin
 
Wash hot peppers, cut off stem and halve the peppers, remove membrane and 
seeds. Put peppers in food processor and process off and on a couple of 
times until the peppers are coarsely chopped. In a medium saucepan 
combine peppers, cranberry juice, and vinegar. Bring to boiling; reduce 
heat. Cover and simmer for about 10 minutes. In a 4 quart pot combine 
the pepper mixture and sugar. Bring to a full rolling boil over high 
heat, stirring constantly. Stir in pectin. Return to a full rolling boil; 
boil for 1 minute, stirring constantly. Remove from heat. Quickly skim 
off foam with a metal spoon. Pour at once into hot, sterilized half-pint 
jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids. Process in a 
boiling water canner for 5 minutes (start timing when water begins to 
boil). Remove jars and cool on a wire rack till set (2 to 3 days). Makes 
5 half pints. 
 
 
 
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(ID: 81337) Mirror: rec.food.recipes: Mon, Jul 1, 2002


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