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About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
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For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We love this Hot and Sweet Stuff! Try it on leftover Christmas Ham and Turkey sandwiches! Especially good on sandwiches with cheese! Yum!
This is the first thing I ever canned. It was very sweet, not warm/hot at all, but my husband said it tasted like it should (I had never tried it). I will add more jalapenos in the 2nd batch I'm doing.
I had trouble getting it to set, but I didn't boil it long enough in round one. Read up on how to tell if it's going to set/consistency to watch for. I re-processed with sugar-free Sure-Jell, and it worked like a charm. All lids sealed 1st AND 2nd processing (YAY!).
Excellent beginner's recipe for people like me whose hubby planted too many jalapeno plants!
This is my first time making pepper jelly. It set up wonderfully! I didn't have green or red sweet peppers, so I used mostly jalapenos and a few banana peppers I had. Didn't seed the jalapenos (which would have been prettier), but my husband (who will be the main consumer of this) thought it tasted great!