Mayhaw pepper jelly

0 likes 0 comments Recipe by Judy Walton

Ingredients for Yield: about 6 half pint jars

4 cups mayhaw juice
1 pkg. powdered pectin
5 ½ cups sugar
¼ cup fresh, seeded, chopped jalapeno peppers
¼ cup fresh, seeded, chopped red hot chili peppers, or other red hot peppers
½ cup vinegar

Directions

1. Add pectin and ½ cup of the sugar to mayhaw juice. Bring to a boil, stirring constantly. Add remainder of sugar and bring to 200 F, a simmering boil. Simmer for 15 minutes. Skim foam. Add chopped peppers and vinegar. Simmer for 20 minutes longer. Pour quickly into hot, sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids. Process.

appetizers May 28, 2014 00:12