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Jalapeno Pepper Jelly

Tis the season for great fall produce, including the last of those colorful peppers. Here, in Yucatan, there is always an abundance of jalapenos available so I always keep a few jars of this jelly on hand. This recipe comes from www.allrecipes.com.

We serve this over a softened block of Philadelphia cream cheese and top it with a few canned anchovies for a sweet, spicy and salty taste all at once over our favorite crackers.

Jalapeno Pepper Jelly

Ingredients

2 1/2 green bell peppers minced

1 3/4 cans diced jalapeno peppers (4 ounces of minced fresh)

1 1/4 cups distilled white vinegar

5 1/3 cups white sugar

1/2 tsp. cayenne pepper

6 oz. liquid Pectin

Food coloring (optional 4 drops)

Directions

In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium heat. Stir frequently until mixture begins to boil. Stir in Pectin, boil 5 minutes longer, stirring CONSTANTLY and mix in optional food coloring. Skim off any foam and remove from heat.

Ladle into sterilized jars of your choice. I usually use the small Ball ones with metal lids. Seal and process in a boiling water container for 5 minutes. Let cool. I usually keep the cooled jars in the refrigerator.

Great gift idea…

Great for US Thanksgiving or Christmas/New Years!

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on October 19, 2015, in Allrecipes.Com, Appetizers and tagged , , , , , . Bookmark the permalink. Leave a comment.

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