Since the green bells and jalapenos had their turn in the jelly making process, I decided to give the red jalapenos and cayennes a go.
1 cup of ground fresh red Jalapeno peppers and cayennes (mix/match amounts or put equal 1/2 cup portions)
6 cups sugar
1 1/2 cups white vinegar
1 bottle (6 oz.) liquid pectin
In a large saucepan, combine peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over. Remove from heat.
Stir in pectin, mixing well. Let stand 5 minutes. Skim off white film which forms on top. Strain if you prefer a clear jelly, but I love the tiny little flecks of peppers.
Pour into hot, sterilized jars. Top with sterilized two part lids and tighten bands. Process in a boiling water bath beneath 4 inches of boiling water for 20 minutes to seal.
I think this Fall some nicely grilled shrimp with a little cumin sprinkled on and then a thin glaze of this jelly brushed on would be a perfect Bama Football watching snack!
Roll Tide!
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