Jalapeño Jelly
Author: Café Pierpont
Ingredients
1 cup red wine vinegar
1 cup water
1 cup sugar
2 green jalapeño peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin
Pinch of thyme
Directions
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a boil again. Remove from heat and cool. The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7-14 days.
Recipes
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