Post by trudy on Oct 28, 2012 11:45:53 GMT -6
This is the recipe I went with, no problems setting up. 1st batch was kinda mild so I added about 4-5 peppers cut in half with seeds and ribs. Just cut the stems off. Orginal recipe called for 10 jal peppers.
About 15 Jalapeno peppers-diced and Pureed
depending on how hot you want it, add a few seeds to the mix
3-4 bell peppers
Puree all this together, you are gonna need 4 cups total per batch. So you may need to add more peppers to achieve this.
In your pot add 1 1/2 cups apple cider vinegar and cook this til the pepper pieces are cooked, figure 10-15 min. I strain mine cuz I want jelly not jam. Once this is done I wind up with roughly 3 1/2 cups of juice.
To this add 1/3 cup lemon juice, 1/2 cup of water. Let it come to a rolling boil, add 1 box of pectin. Let come to another rolling boil and let boil 1 minute, add 5 cups sugar. Let come to another hard boil til all the sugar has dissolved. Ladle your sterilized jars, process 10 min in water bath. Yield: 6-8oz jars
About 15 Jalapeno peppers-diced and Pureed
depending on how hot you want it, add a few seeds to the mix
3-4 bell peppers
Puree all this together, you are gonna need 4 cups total per batch. So you may need to add more peppers to achieve this.
In your pot add 1 1/2 cups apple cider vinegar and cook this til the pepper pieces are cooked, figure 10-15 min. I strain mine cuz I want jelly not jam. Once this is done I wind up with roughly 3 1/2 cups of juice.
To this add 1/3 cup lemon juice, 1/2 cup of water. Let it come to a rolling boil, add 1 box of pectin. Let come to another rolling boil and let boil 1 minute, add 5 cups sugar. Let come to another hard boil til all the sugar has dissolved. Ladle your sterilized jars, process 10 min in water bath. Yield: 6-8oz jars
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