Just Jam Recipes

 

Jalapeno Jelly

6 -(up to) 8 Fresh jalapeno peppers; seeded and chopped
16 oz (fl) white vinegar
3 1/2 oz Sugar

Place all ingredients into a non-reactive saucepan and bring to the boil. reduce to a low heat and simmer for about 1 hour, until mixture is thick. Cool slightly and puree in a blender.

Pour into a jar and allow to cool completely. Cover and refrigerate overnight before serving.

Will keep for several weeks in the refrigerator.

Makes about 350ml (12 fl oz) of jelly.

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