Food recipes
Three-Pepper Jelly
Three-Pepper Jelly Ingredients: peppers, jalapeno, raw bananas, raw spices, pepper, red or cayenne vinegar, distilled apple juice, canned or bottled, unsweetened, without added ascorbic acid pectin, unsweetened, dry m...
Three-Pepper Jelly
Ingredients:
peppers, jalapeno, raw
bananas, raw
spices, pepper, red or cayenne
vinegar, distilled
apple juice, canned or bottled, unsweetened, without added ascorbic acid
pectin, unsweetened, dry mix
salt, table
sugars, granulated
Directions:
Sterilize jars per manufacturers instructions.
Wash peppers and remove stems.
Chop peppers in batches in your food-processor with equal parts of the vinegar.
Process until chopped very fine.
and place in a large bowl with a tight fitting lid.
When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover.
Refrigerate for 24 hours.
To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth.
Measure out exactly 4 cups of juice.
If needed, add enough apple juice to make 4 cups.
Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly).
Add sugar and bring to a rolling boil that cannot be stirred down.
Stirring constantly, boil for 2 minutes and remove from heat.
Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.
Ingredients:
peppers, jalapeno, raw
bananas, raw
spices, pepper, red or cayenne
vinegar, distilled
apple juice, canned or bottled, unsweetened, without added ascorbic acid
pectin, unsweetened, dry mix
salt, table
sugars, granulated
Directions:
Sterilize jars per manufacturers instructions.
Wash peppers and remove stems.
Chop peppers in batches in your food-processor with equal parts of the vinegar.
Process until chopped very fine.
and place in a large bowl with a tight fitting lid.
When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover.
Refrigerate for 24 hours.
To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth.
Measure out exactly 4 cups of juice.
If needed, add enough apple juice to make 4 cups.
Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly).
Add sugar and bring to a rolling boil that cannot be stirred down.
Stirring constantly, boil for 2 minutes and remove from heat.
Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.