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Wednesday, June 12, 2019

Jalapeño Rhubarb Jelly












  • 20 jalapeños
    4 large stocks rhubarb
    3 C. apple cider vinegar
    1 tsp. salt
    12 C. sugar
    2 pouches Certo LIQUID fruit pectin
    gloves

    • Wearing gloves, de-seed the jalapeños, and finely chop them, finely chop the rhubarb next.  
    • Place the peppers in large pot with vinegar, salt, and sugar.
    • Let come to a boil, and than boil for 10 minutes, stirring often.
    • Add Pectin and let come to a hard boil for 1 minute.
    • Fill canning jars using a funnel.
    • Place in a water bath for 10 minutes, allow 24 hours to set.

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