Safety Lady 2 Posted August 25, 2006 Share Posted August 25, 2006 Made a small batch of hot pepper jelly today and it is wonderful. I am planning on a large batch next week. 1 red pepper 1 green pepper small onion 4 cups sugar 1 cup vinegar 6 jalapenos Chop all vegetables Place in pan with vinegar Bring to boil Add sugar and boil until thickened (about 15 minutes) Add one envelope CERTO liquid pectin. Place in jars and process for 15 minutes after comes to a boil. Great over softened cream cheese or beef. I had some on bread with peanut butter. Strange but good. Link to comment
Stephanie Posted August 25, 2006 Share Posted August 25, 2006 yummmmy, this sounds good, I wonder if I could do it?? SL2, what do you mean by process for 15 minutes....is this a hot water bath??? Sorry to ask such questions...but I've never done this before. Thanks, Stephanie Link to comment
Stephanie Posted August 25, 2006 Share Posted August 25, 2006 next silly question....I assume those jalepenos need to be fresh, not the ones I buy in the jars for nachos?? This recipe may actually get me started with my first canning project. I tasted that stuff once and loved it. Oh and one more thing....can you substitute splenda for the sugar...diabetic dh and me. Stephanie Link to comment
Safety Lady 2 Posted August 25, 2006 Author Share Posted August 25, 2006 They were fresh jalapinos. I only had a couple of peppers so I made a small batch. Processing is the hot water bath. I am planning to do a huge batch Monday. Link to comment
Pixie Posted October 1, 2006 Share Posted October 1, 2006 does it matter if i use one red and one green pepper? i dont have any green ones, but i have a few small red and yellow ones. Link to comment
Safety Lady 2 Posted October 2, 2006 Author Share Posted October 2, 2006 Nope doesn't matter. It will be very pretty when served. Link to comment
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