Jalapeño Jelly With Whitney Wright
- ½ cup seeded and coarsely chopped jalapeño peppers (3 medium)
- ½ cup coarsely chopped green bell pepper
- 3 cups sugar
- ½ cup cider vinegar (5% acidity)
- 2 Tbsp. fresh lime juice
- 1 (3-oz.) package liquid pectin
- Process peppers in a food processor for 1 minute or until almost smooth, stopping to scrape down sides.
- Bring pepper mixture, sugar, and vinegar to a rolling boil in a 4-qt. stainless steel or enameled Dutch oven over medium-high heat, stirring constantly. Boil for 3 minutes, stirring occasionally.
- Stir in lime juice and pectin and return to a rolling boil. Boil for 1 minute, stirring constantly.
- Remove from heat and let foam settle (about 1 minute). Skim off and discard any foam.
- Spoon into clean canning jars or other heatproof, nonreactive containers with lids.
- Let cool 1 hour. Cover and chill. Store in refrigerator up to 3 weeks.
- ¼ cup jalapeño jelly
- 3 Tbsp. white wine vinegar
- 2 Tbsp. fresh lime juice (1 large)
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 1 garlic clove, minced
- ⅓ cup olive oil
- Whisk first 6 ingredients together in a bowl.
- Gradually add oil in a slow, steady stream, whisking until blended.
- Store in refrigerator up to a week.
Tips for Canning
- Canning season depends on what part of the country you live in. The height of the season is normally late summer.
- The southern states are starting to harvest and can things like berries, asparagus, cucumbers, carrots, broccoli, and celery.
- Canning supplies like jars are cheapest in the "off season" – the winter months.
- Buying supplies in bulk – jars, lids, citric acid, vinegar, pectin – saves money.
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