The Test Kitchen
Lemon Jalapeno Jelly
6 pints
分量15 minutes
調理時間30 minutes
総時間材料
1 1/2 cups cider vinegar
1/2 cup fresh lemon juice
3 -4 jalapeno peppers, fresh
1 whole lemon zest, grated (from 1 lemon)
6 cups sugar, white
2 (3 ounce) liquid fruit pectin (two - 3 ounce envelope)
2 dashes yellow food coloring
手順
Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.
栄養
サービングサイズ
-
カロリー
796.2
脂肪総量
0.1
飽和脂肪
0
不飽和脂肪
-
トランス脂肪
-
コレステロール
0
ナトリウム
5.4
炭水化物総量
203
食物繊維
0.8
糖質総量
200.6
タンパク質
0.1
6 pints
分量15 minutes
調理時間30 minutes
総時間