Recipe By : Judy Howle
Serving Size : 30 Preparation Time :1:00
Categories : Canning Recipes Jellies And Jams
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 or more jalapeno peppers -- seeded and chopped
1 1/3 cups canned apple juice
2 tablespoons vinegar
4 cups sugar
1 pouch liquid pectin
6 drops green food coloring -- as desired
Sterilize 4 pt. or 8 half-pint jars by boiling 10 min. Heat lids and let
stand in hot water until ready to use.
Prepare peppers. Place peppers, juice and vinegar into large saucepan.
Measure sugar into separate bowl. Stir sugar into above mixture. Mix well.
Add 1/2 tsp. butter or margarine. Bring to a full rolling boil over high
heat, stirring constantly. Open Certo and quickly pour contents into pan.
Pour in food coloring. Bring to a full rolling boil, stirring constantly.
Remove from heat. Skim off any foam.
Fill jars immediately to 1/8" from top of jar. Wipe jar rims and threads.
Cover quickly with lids. Screw on abands tightly. Invert jars for 5
minutes, then turn upright. After 1 hr. check seals, or use water bath
method. (Process in boiling water bath for 15 minutes. No need to sterilize
jars first.)
