Asian Pepper Jelly Recipe

Ingredients
<br>- 1 (3.5 ounce) can whole jalapeno peppers
<br>- 1/2 cup chopped green bell pepper
<br>- 6 cups sugar
<br>- 2/3 cup Kikkoman Sweet & Sour Sauce
<br>- 2/3 cup distilled white vinegar
<br>- 1/2 cup water
<br>- 2 (3 ounce) pouches liquid fruit pectin
<br>- 1/4 teaspoon red food coloring
<br><p></p>Directions
<br>step 1: Rinse jalapeno peppers; discard stems, blackened skin and about 1/2 of seeds*. Place in food processor or blender container; add green pepper. Cover and process until finely chopped; turn out into Dutch oven or large stock pot. Stir in sugar, sweet & sour sauce, vinegar and water. Bring to boil over medium-high heat; boil 1 minute, stirring constantly. Add pectin all at once; stirring to combine. Return to boil; boil 1 minute longer, stirring constantly. Remove from heat; stir in food coloring. Skim off foam.
<br>step 2: Fill hot sterilized jars with hot jelly to within 1/2 inch from top. Seal with thin layer of melted paraffin wax and cover with lids.
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Ingredients
- 1 (3.5 ounce) can whole jalapeno peppers
- 1/2 cup chopped green bell pepper
- 6 cups sugar
- 2/3 cup Kikkoman Sweet & Sour Sauce
- 2/3 cup distilled white vinegar
- 1/2 cup water
- 2 (3 ounce) pouches liquid fruit pectin
- 1/4 teaspoon red food coloring

Directions
step 1: Rinse jalapeno peppers; discard stems, blackened skin and about 1/2 of seeds*. Place in food processor or blender container; add green pepper. Cover and process until finely chopped; turn out into Dutch oven or large stock pot. Stir in sugar, sweet & sour sauce, vinegar and water. Bring to boil over medium-high heat; boil 1 minute, stirring constantly. Add pectin all at once; stirring to combine. Return to boil; boil 1 minute longer, stirring constantly. Remove from heat; stir in food coloring. Skim off foam.
step 2: Fill hot sterilized jars with hot jelly to within 1/2 inch from top. Seal with thin layer of melted paraffin wax and cover with lids.

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