Recipe by: Galen Gann
Posted in Canning2 Yahoo! Group files by Sue M.
This is a sweet and spicy condiment that will get anyone’s attention.
Servings: appx 10 - 8oz jarsPrep Time: 15 minutes if using a food chopper Cook Time: 30 minutes
4 lb. fresh jalepeno peppers sliced
2 lb. onions diced
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 Tbs. garlic powder
1 tsp. ginger
Slice Jalapenos into thin slices and dice onions (I would suggest a pair of
rubber gloves for handling jalapenos, personal experience, do not touch your
face!). Place in pan with water and vinegar, bring to a boil, cover, reduce
heat & simmer about 10 min or until tender (do not breath fumes) .
you can use pickled slices for this.
Pour off most of the water vinegar mixture, (hint keep juice for pepper
jelly) add the sugar and spices. Bring to soft ball candy temperature (240 degrees) on medium heat to completely dissolve sugar about another 10 or 15 min. Attend to the boiling mixture closely or it may scorch. Place boiling mixture into
jars, leaving 1/4 inch head space. Adjust caps….Seal. BWB 10 minutes
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