What You Need. Original recipe yields 80 servings. Add to cart Add To Shopping List. Let's Make It. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use. Drain well before filling. Place peppers in 6- or 8-qt. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil a boil that doesn't stop bubbling when stirred on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min. Remove from heat. Skim off any foam with metal spoon.
Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain I boil for a few minutes after adding the certo It 'jells' beautifully and is delicious.
Read More. Rating: 1 stars. Reviews: Most Helpful. Lori K. I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 8 ounce jars instead of 4. Rita Lynn. I had to make some modifications being diabetic.
Here is the recipe with splenda. Same as above 2. Same as above set aside for the moment 3. Use large pan: Add water, to this add the sure jell with sugar added stir, add peppers.
Bring to a full boil, boil min. Stirring constantly 4. At this point add 5 cups of splenda and stir till dissolved. Continue on with step 4. I did the peppers as for a jam,I did not strain. I have made it twice and followed it exactly. I did get more than one cup of juice but it didn't seem to make any difference in the preperation.
When I added the cut up jalapenos I had to shake the jars several times after it came out of the water bath as it was cooling. If I didn't do this they all stayed at the rim and didn't disperse through the jelly. The color is great if you don't push it through cheese cloth just let it drip naturally. Easy to make, full of good quality ingredients.
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