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
Subscribe to Posts [Atom]