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Roasted Green Chile Jelly Recipe

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This recipe for Roasted Green Chile Jelly is from For the Love of Family and Food , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1# roasted green chilies peeled, seeded, and diced
3 Tbsp finely chopped jalapeno
1 cup cider vinegar
1/3 cup lemon juice
1 tsp chili powder
1 tsp salt
5 cups sugar
2 pouches liquid fruit pectin - 3 ounce size
Directions:
Directions:
METHOD:
1. Sterilize jars by placing them in a canner that is half full of water. Add enough water to cover the jars. Bring water to a boil and allow to boil for 10 minutes. Turn off the heat and leave jars in hot water until ready to fill.
2. Wash lids and rings in hot soapy water. Dry the rings and set aside.
3. Place the lids in a small pan and cover with water. Bring to a simmer and then turn heat off. Leave the lids in the hot water until ready to use. Lid preparation can be done while jelly is cooking.
4. Stir all of the ingredients together, EXCEPT FOR THE PECTIN, in a large saucepan. Bring to a full boil, stirring occasionally.
5. Once the mixture is at a full rolling boil add the liquid pectin and allow to boil for 1 full minute. (POWDERED PECTIN WILL NOT WORK IN THIS APPLICATION; DO NOT TRY TO SUBSTITUTE!)
6. Remove from heat and skim off any foam that has developed on top.
7. After skimming foam off pour the hot jelly into the hot sterilized jars, leaving 1/4" headspace.
8. Wipe the rims and threads of jars. Place lid on top of the jar and place the rings on. Do not over tighten the rings.
9. Place the jars in a canner that is at leas 1/2 full of hot water. Once all the jars are in the canner, add more boiling water until the jars are covered with about 1" of water.
10. Bring water to a full boil, cover and turn the heat down so that the water is just at a steady boil. Process for 5 minutes to seal the jars.
11. At the end of the cooking time, carefully remove the jars from the canner and place on a dry towel and allow to cool for 12 hours.
Number Of Servings:
Number Of Servings:
3 Pints
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The heat of the peppers varies widely, so taste the peppers you intend to use and adjust amount accordingly. Many recipes also call for the addition of green food coloring, but I prefer the natural color of the jelly.

 

 

 

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