Christmas in July Jelly
So I put together a version adapting a Jalapeno Mint Jelly from the Complete Book of Small Batch canning to create my new "Christmas Jelly" which I call "Christmas in July Jelly".
- 1 cup water
- 3/4 cup diced finely sun dried tomatoes (not packed in oil)
- 2 pc. jalapenos diced finely
- 3 cups sugar
- 2 T. lemon juice
- 3/4 cup cider vinegar
- 1 pouch liquid pectin
In a stainless steel or enamel dutch oven combine all the ingredients except for the pectin.
Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin.
Ladle into hot jars, wipe rims, add hot lids/rings and process for 10 minutes at a full boil in a water bath canner.
Makes 5 half pints.