Red Jalapeño Mango Jelly Recipe

Red Jalapeño Mango Jelly Recipe

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45 juta s/d 2.5 milyar listing 2017
Red Jalapeño Mango Jelly Recipe Red Jalapeño Mango Jelly Recipe Red Jalapeño Mango Jelly Recipe, From Nancy Gerlach comes a jelly that reflects the color of the season. “You can add some crushed red chile if you want more heat or red color,” she notes. “In addition to breakfast, serve this jelly as a canapé with cream cheese and crackers or as an accompaniment to beef, lamb, or pork.”
Red Jalapeño Mango Jelly Recipe

Red Jalapeño Mango Jelly Recipe

Yield : 6 cups (1.4 L) Heat Scale : Hot From Nancy Gerlach comes a jelly that reflects the color of the season. “You can add some crushed red chile if you want more heat or red color,” she notes. “In addition to breakfast, serve this jelly as a canapé with cream cheese and crackers or as an accompaniment to beef, lamb, or pork.” Ingredients :
    • 3/4 cup (177 mL) chopped green bell pepper
    • 1 cup (236 mL) chopped red bell pepper
    • 3/4 cup (177 mL) finely chopped jalapeño chiles
    • 11/2 cups (354 mL) apple cider vinegar
    • 61/2 cups (1.53 L) white sugar
    • 1 (6-ounce [168 g]) bottle liquid pectin
Method :
    1. Place the bell peppers in a blender and pulse, being careful not to grind them too fine. Combine the ground peppers, chopped chiles, vinegar, and sugar in a large pan and bring to a fast boil.
    2. Pour in the pectin. Return the mixture to a fast boil and boil for 1 minute, stirring constantly. Remove from the heat, let sit for a minute, and skim off the foam. Pour into sterilized jars and seal.
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Saturday, 18 November 2017

Red Jalapeño Mango Jelly Recipe

Article Categories : Pudding Recipe, Recipes

Red Jalapeño Mango Jelly Recipe

Red Jalapeño Mango Jelly Recipe

Yield : 6 cups (1.4 L)
Heat Scale : Hot

From Nancy Gerlach comes a jelly that reflects the color of the season. “You can add some crushed red chile if you want more heat or red color,” she notes. “In addition to breakfast, serve this jelly as a canapé with cream cheese and crackers or as an accompaniment to beef, lamb, or pork.”

Ingredients :

    • 3/4 cup (177 mL) chopped green bell pepper
    • 1 cup (236 mL) chopped red bell pepper
    • 3/4 cup (177 mL) finely chopped jalapeño chiles
    • 11/2 cups (354 mL) apple cider vinegar
    • 61/2 cups (1.53 L) white sugar
    • 1 (6-ounce [168 g]) bottle liquid pectin

Method :

    1. Place the bell peppers in a blender and pulse, being careful not to grind them too fine. Combine the ground peppers, chopped chiles, vinegar, and sugar in a large pan and bring to a fast boil.
    2. Pour in the pectin. Return the mixture to a fast boil and boil for 1 minute, stirring constantly. Remove from the heat, let sit for a minute, and skim off the foam. Pour into sterilized jars and seal.