|
For a non-spicy version, simply replace the jalapeños
with equal amount of chopped sweet red pepper and process
as directed. Serve this delicious jelly on the side with roasted
meats or poultry or with crisp crackers spread with cream
cheese.
| |
|
| Preparation Time: |
15 minutes |
| Cooking Time: |
30 minutes |
| |
Makes about 6 cups (1.5 L) |
| 3 cups (750 mL) |
coarsely chopped Ontario Sweet Red Pepper |
| 1/4 cup (50 mL) |
finely chopped seeded Ontario Jalapeños Pepper |
| 1-1/3 cups (325 mL) |
cider vinegar |
| 1 tsp (5 mL) |
salt |
| 5-1/2 cups (1.375 L) |
granulated sugar |
| 2 |
pouches (170 ml) liquid pectin |
In food processor, process red pepper until a coarse purée.
Or chop in blender, in batches.
In large heavy-bottomed saucepan, bring red and jalapeño
peppers, vinegar and salt to boil; reduce heat and simmer
for 5 minutes, stirring occasionally.
Add sugar and return to boil; boil rapidly for 2 minutes,
stirring constantly. Stir in pectin and remove from heat.
Skim off any foam. Let cool for 5 minutes, stirring occasionally.
Ladle into hot sterilized jars; seal immediately with new
lids. Process for 10 minutes in boiling water bath or store
in refrigerator.
| Nutritional Information: |
|
| 1 Serving (2 tbsp/25 mL): |
|
|
Protein: |
0 grams |
|
Fat: |
0 grams |
|
Carbohydrates: |
20 grams |
|
Calories: |
80 |
|
