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Post by :search4me
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :989
Click below to download : Preserving - Jelly - Raspberry Jalapeno Jelly (Format : PDF)
Preserving - Jelly - Raspberry Jalapeno Jelly
1-1/2 cups fresh or frozen raspberries3/4 cup chopped green bell pepper, deseeded * see Note
3/8 cup chopped jalapeno pepper, deseeded * see Note
4-1/2 cups white sugar
1-1/8 cup apple cider vinegar
3 ounces liquid pectin
2 sprigs fresh mint (optional)
Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. For safer storage, sterilize in boiling water bath for 10 minutes for 1 cup jars. Store in a cool dark place. Refrigerate after opening.
makes ~ 4-1/2 cups
Note: For a really hot jelly, use 1-1/8 cup jalapenos, omit the green bell pepper, leave the seeds in and allow mixture to sit for 30 to 60 minutes. For a medium hot jelly, use the green bell pepper and leave the jalapeno seeds in and allow mixture to sit for 30 to 60 minutes.
adapted from http://sidedish.allrecipes.com/AZ/RspbrryJlpnJlly.asp
For use in recipes, see:
1. Grilled Pork Roast with Pepper Jelly Glaze - posted by techgoddess
2. Hot Pepper Jelly Puffs - appetizer - posted by techgoddess
3. Jalapeno Cheesecake - appetizer - posted by Katie
4. Corn and Jalapeno Jam Muffins - posted by Linda in MO
NEXT BOOKS
6 cups beet juice 2 boxes powdered fruit pectin 1/2 cup lemon juice 7 cups sugar 2 (6 oz.) packages raspberry Jello Bring first 3 ingredients to a boil. Remove from heat, stir in sugar and Jello bring to a full rolling boil. Boil for 6 minutes. Skim off foam. Pour into sterilized jars and seal.
Preserving - Jelly - Raspberry Jelly
PREVIOUS BOOKS
6 cups beet juice 2 boxes of Sure Jell 1/2 cup lemon juice 7 cups sugar 2--6oz packages of raspberry Jello Bring first 3 ingredients to a boil. Remove from heat, stir in sugar and jello return to heat and bring to a full rolling boil. Boil 6 minutes. Skim of foam. Pour into sterilized jars. And seal.
Preserving - Jelly - Rasberry Beet Jelly
NEXT 10 BOOKS
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
- Preserving - Jelly - Raspberry Jelly
- Preserving - Jelly - Red Hot Candy Jelly
- Preserving - Rose Geranium And Bay Leaf Jelly
- Preserving - Jelly - Rose Hip Jelly
- Preserving - Western-style Pepper Jelly
- Preserving - Jelly - Wine Jelly
- Preserving - Zuchinni Jelly
- Preserving - Concord Grape Juice
- Preserving - Grape Juice
- Preserving - Tomato Juice
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