|Healthy Italian Cooking|
|by Emanuela Stucchi|
More than 130 recipes geared to the American kitchen offer non-meat eaters delicious alternatives.
Tip: Try jalapeno jelly for more results.
1 - 8 of 8 for sweet jalapeno jelly
Grind peppers. Put in pan with sugar and vinegar. Bring to a full boil for 4 to 5 minutes. Add Certo and full boil 1 more minute. Skim and foam and ...
Combine peppers and divide into 2 parts. In 1/2 of the peppers stir in 1 c. of sugar. In a saucepan, combine the peppers and sugar mixture with ...
Stir jelly in a small ... equally among them. Stir to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.
Discard seeds from ... the fall when the bell and jalapeno peppers turn red, this makes a pretty contrast to the green jelly--use some red food coloring.
Mix peppers and vinegar. Bring to a rolling boil. Remove from heat and strain. Add pectin and few drops of food coloring. Seal while hot. Yield: 7 ...
Combine sweet peppers and hot ... add Certo. Then add food coloring. Pour mixture into hot, sterilized jars and seal tightly. Yield: 5 or 6 (6 oz.) jars.
Combine peppers; divide in half and set aside. Put sugar, vinegar, 1/2 of peppers and juice in blender and blend thoroughly. Cook mixture in saucepan ...
Combine peppers, sugar ... spoon, and pour quickly into 1/2 pint jelly glasses. Seal with paraffin or lids. Try this with cream cheese on Ritz crackers.
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