What's everyone making for the holiday? We have 4 couples coming over and I haven't a clue

Sure Barbara, here is the recipe that I got from my aunt.

I do not bother to strain the jelly, as I like how it looks with the little green specks and seeds. I don't add food coloring either because it is a pretty shade of green as is. I am due to make another batch of this very soon. I may make another version using a mixture of chiles from my garden. It would be good with habaneros too, but pretty hot.


* Exported from MasterCook *

Aunt Emme's Jalapeno Jelly

Recipe By :Emme Kochis
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method

36 jalapenos
1/3 cup water
3 cups white or cider vinegar -- (5% acidity)
5 pounds sugar
12 ounces liquid pectin

Wash and remove the stems and bottoms from peppers. Blend with water and mince (can be done in a blender or a food proccesor). Place peppers, sugar, vinegar in large heavy saucepan. Stirring constantly, bring to a boil, and boil 5 minutes. Strain or not; and return to saucepan, and stir in pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Skim foam and ladle into 14 sterilized half-pint jars. Process in a water-bath for 5 mniutes.

Makes 14 half-pints

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Hi Ang, I have it in my "to try" pile. It sounds delish and it's always nice to have something to

nibble on with cocktails.

 
Oh Dawn, thank you so much! It is exactly what I was hoping for-

a jalapeno jelly recipe that does not include any bell peppers. I have been on a search to find one. Now I do have the one with raspberries-I think it was posted by Steve2 at Gails-which is very good but it is red. I wanted a green one too!
Thank you so much! I will buy the peppers on my next trip to the Farmers Market.

 
Deb, you are so right----this is a gigantic cake. Can't wait to serve it. Nice presentation too.

 
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