TexasKayakFisherman.com est. 2000

Kayak fishing the Lone Star State...


User avatar
By Yaklash
#2239645
INGREDIENTS:
- 12 oz jalapeño peppers (about 12 med)
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 3-oz pouches of Ball® RealFruit® Liquid Pectin
- 5 (8 oz) half pint glass preserving jars with lids and bands
Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3.) COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4.) ADD Ball® RealFruit® Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.

Rivers are nice, sounds like fun. Is this 100 mile[…]

Rio Outbound Short F looks good, One that looks […]

Baffin bay kayak need input

Neumie’s spots are all that’s left that’s easy acc[…]

good video, those look neat but everything is out […]