Sunday, November 4, 2007
Jalapeno Jelly
I spent most of the day making Jalapeno Jelly today.
First, you start with jalapenos, a green pepper, 4 lbs. of apples, 1 c. cranberries, white vinegar and water.
You cook it down to a mush that looks like applesauce, but stinks up your house and makes your eyes burn.
From there, you need to strain it for a couple hours.
After those few hours, you get about 4 cups of liquid.
Next, you mix it with 3 1/2 cups of sugar and heat to about 220 degrees.
Lastly, you use standard canning techniques to store.
As you can see, I ended up with 6 and a half tiny jars for hours of work. It is very good though, so worth it.
First, you start with jalapenos, a green pepper, 4 lbs. of apples, 1 c. cranberries, white vinegar and water.
You cook it down to a mush that looks like applesauce, but stinks up your house and makes your eyes burn.From there, you need to strain it for a couple hours.
After those few hours, you get about 4 cups of liquid.
Next, you mix it with 3 1/2 cups of sugar and heat to about 220 degrees.
Lastly, you use standard canning techniques to store.
As you can see, I ended up with 6 and a half tiny jars for hours of work. It is very good though, so worth it.Labels: canning, jalapeno, jelly
// posted by Kassie @ Sunday, November 04, 2007 
Comments:
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Wow! That looks delicious. What do you eat it with? It does look like a lot of work, but it also seems like a lot of the time is waiting time.
I love the step-by-step photographs.
I love the step-by-step photographs.
It wasn't that bad in terms of effort. It did make everything sticky though. Yuck.
Normally, people eat it on crackers with cream cheese. You can use it for a lot of other things too, like on egg rolls instead of the nasty take out sauce, or with meat (ham, lamb).
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Normally, people eat it on crackers with cream cheese. You can use it for a lot of other things too, like on egg rolls instead of the nasty take out sauce, or with meat (ham, lamb).
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