It
is summer time and the Jalapeno plants are really producing peppers.
As the summer has gotten hotter, so too have the peppers. What to do?
Eat 'em - or - can 'em. The Jalapeno
Chicken Wrap
recipe is a summer favorite for the eat 'em part. This recipe and
canning process will allow you to enjoy the heat all year long.
Jalapeno pepper jelly is great on a cracker with cream cheese.
INGREDIENTS:
1/2 c Jalapeno peppers; seeded
1/2 c Green Bell peppers; seeded
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin
DIRECTIONS:
Place the Jalapenos, Green Bell peppers, onion and vinegar in a food
processor or blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir the Chile mixture, bring to a boil, and boil for 1
minute. Remove from the heat and stir in the pectin. Let sit 5 minutes.
Ladle into sterilized jars and seal. Makes 10 Cups.
NOTE: Caution, the peppers can be hot, all the way around. You may
want to use rubber gloves when handling the peppers. Also, DO NOT put
your fingers by your eyes if you have not washed your hands after handling
the Jalapeños. You may also want to make sure the stove-top vent fan
is on high while the mixture boils. The vapor is hot.
NOTE:
Follow canning procedures for these preserves when you can 'em. We use
the BALL brand products. A complete how-to is at their website
http://www.freshpreserving.com/.
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