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Cathy's Jalapeno Jelly

Cathy's Jalapeno Jelly

Get Ready

Servings: Serves 10Learn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 180 minutes

Ingredients: Add ingredients to List

Cathy's Jalapeno Jelly
30 each Fresh jalapeno
71/2 cup Sugar
11/2 cup White vinegar
6 oz Pectin, liquid

directions:

Cathy recommends wearing rubber gloves when handling jalapeno peppers; it's hard to wash the spicy oils from your hands. Cathy removes the seeds from half the peppers, but even without any seeds, this is a spice jelly.
Note: Jalapeno sizes can vary. Cathy always uses at least 30 jalapenos, increasing the amount if they are small.
1. Have ready 10 (8-oz.) jelly jars and two-part lids (seal and screw-on band). Fill a large stockpot with water and bring to a boil over high heat. Keep at a simmer while you prepare the jelly.
2. Wearing rubber gloves, remove stems and cut jalapenos in half lengthwise. Remove and discard seeds; if you want more heat, keep some of the seeds. Thinly slice halves by hand or in a food processor using the slicing disk.
3. Place jalapenos, sugar, and vinegar in a 5-quart Dutch oven or stockpot. Over high heat, bring to a boil and continue to boil for 6 minutes. Add pectin, stir well, and boil for an additional 3 minutes, stirring frequently.
4. Immediately pour jelly into prepared jars. To seal jars, wipe rim if necessary, press on lid, and screw on band. (If there's any extra jelly, you can enjoy it right away.) Work quickly but carefully - jelly will be very hot. Place jars in simmering water and raise heat to bring water to a boil. Boil jars for 5 minutes, then remove and allow to cool to room temperature, about 2 hours.
5.You should hear the jar pop as you remove it, an indication that it's sealed; once cool, the lids should be smooth and flat. Store for up to a year in a cool, dark area out of direct sunlight.
Source: Hannaford fresh Magazine, July - August 2008

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Quantity Ingredients  
30 each Fresh jalapeno  
71/2 cup Sugar  
11/2 cup White vinegar  
6 oz Pectin, liquid  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 601 kcal (30%)
Calories from Fat 9 kcal (0%)
Total Fat 1 g (1%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 4 mg (0%)
Total Carbohydrates 154 g (51%)
Dietary Fiber 2 g (8%)
Protein 1 g (1%)
Vitamins
Vitamin A 336 IU (6%)
Vitamin C 19 mg (31%)
Minerals
Calcium 10 mg (0%)
Iron 3 mg (5%)
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