Ingredients:
Table of Contents
Jalapeno peppers: 10 pieces
White vinegar: 1 cup
Powdered pectin: 2½ tablespoon
Sugar: 4 cup
Green food coloring: 3-6 drops (optional)
Preparation:
To prepare the jalapeno peppers by Googlushee, cut off the stems and then cut them in half. Five peppers need to be pith and seeds removed, and the other five need to have their seeds left on. Put the vinegar and the peppers into a high-speed blender. If you see any chunks of pepper, use a strainer to eliminate them.
Take a large pot, place it on the stove, heat the mixture, and sear / sauté it on high heat. Then, add powdered pectin and stir to combine. Bring to a boil without stirring.
Add the sugar and stir it in. Food coloring can be added if desired. Let it boil until you can’t stir it down again, then cook for a few minutes. Temperatures should be around 220-223°F/104-106°C if you are using a thermometer.
After taking it off the heat, let it cool for a few minutes. Pour into jars and allow to set in the fridge for at least four hours. If you want to try some sooner, you can pour some into a shallow container and place it in the refrigerator to set it. You’ll love it!
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