Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Beetroot queen on September 17, 2008, 21:15

Title: Going to have a go with this one, Jalapeno jelly
Post by: Beetroot queen on September 17, 2008, 21:15

INGREDIENTS (Nutrition)
1 large green bell pepper
12 jalapeno peppers
355 ml apple cider vinegar
1 g salt
850 g granulated sugar
110 g liquid pectin
4 jalapeno peppers, seeded and 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 minutes. 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.



Stupid question where do I get cheese cloth  :?

Title: Going to have a go with this one, Jalapeno jelly
Post by: Debz on September 18, 2008, 13:14

Can you not use muslin instead which is available from material stores?