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Jams & Jellies : Jalapeno Jelly
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 Message 1 of 2 in Discussion 
From: MSN NicknameANNIE24447  (Original Message)Sent: 3/14/2008 11:11 PM
Jalapeno Jelly
Makes 2 - (8 oz) jars-32 serves. 
 20 Mins + 45 Mines
Ready: 1 Hour 5 Minutes
 " This recipe came from the Black Lakes in Canada.
1 large green bell pepper ;
12 jalapeno peppers ;
1 1/2 cups apple cider vinegar ;
1 pinch salt ;
4 1/4 cups granulated sugar ;
4 ozs liquid pectin;
4 jalapeno peppers, seeded & finely chopped;
  Directions
Combine the green bell pepper and 12 jalapeno peppers
in the container of a food processor or blender.
Process until finely chopped. This can be done in batches,
if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the
cider vinegar.
Bring to a boil, and let simmer for 15 to 20 mins.
Strain the mixture through at least 2 layers of cheesecloth,
and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat.
When the mixture comes to a rolling boil
(one that cannot be stirred down), boil for one minute,
then stir in the liquid pectin.
Stir in the remaining jalapeno peppers,
and ladle into sterile jars leaving 1/4 inch headspace.
Seal jars in a hot water bath. Refrigerate jelly after seal is broken.


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Reply
 Message 2 of 2 in Discussion 
From: MSN NicknameANNIE24447Sent: 3/14/2008 11:12 PM
Sweet Jalapeno Jelly:
 Ingredients    
1 cup fresh or frozen raspberries;
1/2 cup chopped green bell pepper ;
1/4 cup chopped jalapeno pepper;
3 cups white sugar ;
3/4 cup apple cider vinegar;
1/3 (6 fluid ozs) container liquid pectin ;
1 sprig fresh mint.
  Directions
Sterilize jars and lids by immersing in boiling water
for at least 5 mins.
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 min. Remove from heat and let stand for 5 mins.
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.
Store in a cool dark place. Refrigerate after opening.
  Makes 32 servings