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Ingredients:
3 cup Apple cider vinegar
10 cup Sugar
20 Jalapenos, stemmed, seeded,
-finely diced
3 large Anaheim chilies,
-seeded and finely diced
12 oz Liquid pectin
Paraffin
Instructions:
In a large saucepan over high heat, bring the vinegar and sugar to a
boil. Stir mixture until sugar is dissoved, and lower heat to simmer.
Add the jalepenos and Anaheims, and simmer for 10 minutes, all the
while skimming foam from the top. Stir in the pectin and bring to a
boil. Boil for one minute, remove from heat, and let stand for 20
minutes. Pour into hot steralized jars and seal with paraffin.
Servings: 1
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Jalapeno Jelly No.1 Recipe brought to you by Mexican Recipes To-Go
