Jalapeño-Mint Jelly

Name: Jalapeño-Mint Jelly
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters apple cider vinegar; 1 drop green food coloring; 2 jalapeños, seeded and minced; 85 grams pouch liquid pectin; 237 milliliters mint sprigs; 828 milliliters sugar; 237 milliliters water

Need a gluten free and vegan condiment? Jalapeño-Mint Jelly could be a spectacular recipe to try. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 696 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up apple cider vinegar, food coloring, jalapeños, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance.

Ingredients you will need

Sugar

Mint

Equipment you will use

Wooden Spoon

Sauce Pan

Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes.

Ingredients you will need

Vinegar

Sugar

Water

Add the jalapeos and boil hard for 2 minutes.

Add the liquid pectin and food coloring and boil for 30 seconds.

Ingredients you will need

Food Color

Liquid Pectin

Strain the jalapeo-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes.

Ingredients you will need

Mint Jelly