Ingredients
1 large green LaRouge Pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
2 mini bell peppers, orange and red, seeded and finely chopped
Directions
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender.
Process until finely minced.
Move the peppers to a pan, and stir in the cider vinegar. Bring to a boil, and let
simmer for 15 to 20 minutes. Strain the mixture through a jelly cloth.
Makes about 1 cup of liquid.
Return the liquid to the pan, and stir in the sugar until dissolved.
Bring to a boil over medium heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute,
then stir in the liquid pectin.
I like to let this boil until I get it to sheet off a metal spoon.
Stir in the remaining jalapeno and mini bell peppers you diced up.
Ladle into sterile jars leaving 1/4 inch headspace.
Seal jars in a hot water bath.
I have switched to Billy Biker and Goliath peppers this year and 12 peppers will make you 2 cups of juice when you strain out the pulp. More than the recipe calls for, but the batch I made today worked out fine. Excellent flavor to top off pork roast or chicken breasts.
Made 6 (1/2 pints)
1 large green LaRouge Pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped
2 mini bell peppers, orange and red, seeded and finely chopped
Directions
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender.
Process until finely minced.
Move the peppers to a pan, and stir in the cider vinegar. Bring to a boil, and let
simmer for 15 to 20 minutes. Strain the mixture through a jelly cloth.
Makes about 1 cup of liquid.
Return the liquid to the pan, and stir in the sugar until dissolved.
Bring to a boil over medium heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute,
then stir in the liquid pectin.
I like to let this boil until I get it to sheet off a metal spoon.
Stir in the remaining jalapeno and mini bell peppers you diced up.
Ladle into sterile jars leaving 1/4 inch headspace.
Seal jars in a hot water bath.
I have switched to Billy Biker and Goliath peppers this year and 12 peppers will make you 2 cups of juice when you strain out the pulp. More than the recipe calls for, but the batch I made today worked out fine. Excellent flavor to top off pork roast or chicken breasts.
Made 6 (1/2 pints)
