WebDirections boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Puree peppers in food processor or blender with 1 cup …
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WebIn a medium sized saucepan, combine jalapeño peppers, vinegar, xylitol, stevia drops, butter and bell pepper. Heat over high heat until it comes to a boil. Allow to boil for 1-2 minutes. Remove from heat, …
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WebSimmer gently, covered, for 15-20 minutes, or until the jalapeños are soft. While the jalapeño mixture is simmering, take 1 tablespoon water and add it to a small cup. Add 1 teaspoon gelatin …
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Web3 tablespoons Ball Low or No Sugar Flex Batch Pectin **see note 2½ cups honey Instructions Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set …
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Web12 medium jalapeño peppers 2 cups apple cider vinegar, divided 6 cups sugar (2) 3-ounce pouches liquid pectin Green food coloring, optional – (I did not use any) Directions: Prepare boiling water canner. …
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WebOnce a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat. Immediately ladle the jelly into your jars leaving about 1/4″ head space. Wipe rims off and …
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Web1 pinch salt 4 ¼ cups granulated sugar 4 ounces liquid pectin 4 jalapeno peppers, seeded and finely chopped Directions Working in batches if necessary, combine green bell pepper and 12 whole jalapeño …
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