Texendi
  • Sign In
  • Create Account

  • My Account
  • Signed in as:

  • filler@godaddy.com


  • My Account
  • Sign out

  • Home
  • About
  • Recipes
  • Blog
  • Contact Us
  • VIP
  • More
    • Home
    • About
    • Recipes
    • Blog
    • Contact Us
    • VIP
Texendi

Signed in as:

filler@godaddy.com

  • Home
  • About
  • Recipes
  • Blog
  • Contact Us
  • VIP

Account


  • My Account
  • Sign out


  • Sign In
  • My Account

Serrano Pepper Jelly

 Spice up an appetizer, charcuterie board, or turkey dish with this serrano pepper jelly.  

 Servings: 8 - 8 oz jars

Ingredients

1 lb serrano peppers (seeded & stemmed)

2 c white vinegar, divided

5 1/2 c white sugar, divided

2 -1.75 packets less sugar or no sugar fruit pectin

8 -8oz jars  

Tools

Gloves

Knife

Measure cups: 1 cup, 1/2 cup

8 - 8 oz jars with lids and rings

Large Stainless-Steel Pot with Lid

3-Quart Stainless-Steel Pot

Jar Lifter

Bowl

Cup

Metal Spoon

Spatula

Blender or Food Processor

Ladle

Tea Towel

Instructions

° Add water to large pot, insuring it is enough to cover the jars with at least 2" of water. Bring to a simmer and place jars and lids in the water

° In a bowl add 1/2c sugar and both packets of pectin

° Add ice and water in a cup and add a metal spoon

° Put on your food safe gloves and carefully cut the stems of all the peppers. Slit the peppers vertically and remove the seeds

° Add peppers and 1c vinegar to blender or food processor and process until chunky

° Pour the pepper and vinegar mixture into your 3-quart pot

° Add 5 cups of sugar and 1 cup of vinegar to pepper mixture, stir

° Bring mixture to a boil and boil for 10 min, stirring occasionally

° Use jar lifter to remove jars and lids from large pot. Bring large pot of water to a boil

° Add pectin/sugar mix to pepper mixture and stir constantly for 10 min

° Test texture of jelly by scooping some out with the chilled spoon and allowing it to cool. If not the proper texture, continue to boil and stir for another 5 minutes and test again

° Carefully ladle jelly into warm jars, leaving 1/2" of headspace.

° Use a butter knife to remove bubbles by gently sliding the knife down along the insides of the jars

° Wipe jar rims clean with a towel

° Place a lid on each jar and hand tighten rings on

° Use the jar lifter to carefully place jars into hot water

° Cover the pot and allow jars to process (boil) for 10 minutes

° Use jar lifter to carefully lift out jars and place them on a tea towel to cool and finish sealing overnight

° Store in a cool, dark place for up to a year

  • Home
  • Recipes
  • Blog
  • Contact Us

Copyright © 2024 Texendi, LLC - All Rights Reserved.

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept