Our friend Peggy sure knows how to cook!
Here, Peggy made a simple Jalapeno Sauce which she often uses when she makes her fried pickles, pineapple fritters etc and is a great accompaniment to snacks, chicken wings, oh my! It is endless what you could have with this sauce!
So let's see what Peggy does to get this great tasting sauce.
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Recipe from Peggy Mitchell
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: makes 6 x ½ pint cans
Ingredients
13 red or green jalapenos
⅓ cup lemon juice
1 ½ cup of apple cider or white vinegar
6 cups of sugar
4 oz of liquid pectin
Instructions
1. Clean and cut the jalapenos into small pieces, then add everything to a sauce pan and on medium heat, cook for 30 minutes, stirring occasionally until it thickens to a jam like consistency. If it doesn't get thick enough, simply cook for a bit longer so it reduces and thickens. No need to add cornstarch etc.
2. Transfer to sterelized jars to can.
**** You can add some food coloring to change the color of it if you wish (whilst it is cooking)
If you would like to learn about the canning process please see HERE from Step 2 of the instructions. This method will be suitable if you wish to store the sauce for up to 12 months.
Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.
- 13 red or green jalapenos
- ⅓ cup lemon juice
- 1 ½ cup of apple cider or white vinegar
- 6 cups of sugar
- 4 oz of liquid pectin
-
Clean and cut the jalapenos into small pieces, then add everything to a sauce pan and on medium heat, cook for 30 minutes, stirring occasionally until it thickens to a jam like consistency. If it doesn't get thick enough, simply cook for a bit longer so it reduces and thickens. No need to add cornstarch etc.
-
Transfer to sterilized jars to can.
-
**** You can add some food coloring to change the color of it if you wish (whilst it is cooking)
CatWhisperer
says:How long does this need to be processed?
lovefoodies
says:Hi there,
I’m not sure what you mean by process time, so I will hazard a guess you are referring to the canning process? If so, please take a look here from STEP 2 of the instructions for canning instructions. This is for Jam, but it will be the same process for this sauce if you are wishing to keep it canned and stored for up to 12 months. I hope this helps! https://lovefoodies.com/how-to-make-jam.html#.U_pGEPmSzhQ
CatWhisperer
says:Yes, I was–thanks so much–a definite help! :-) PS. Can’t wait to try this recipe!!
lovefoodies
says:You’re welcome! Thanks also for prompting me, I have now put a link on the recipe at the end for others, should they need it!
Thanks very much and please enjoy!
Audra Bechard
says:Unbelievable…… Truly unbelievable. This is so incredibly amazing I am not so sure what to say. I made a half batch because I didn’t have 6 cups of sugar. I let it do it’s thing in the stove and then transferred it to the jar. About 10 minutes later I treed it alone and then with some cream cheese on a cracker. I know this will be a hit and make me famous!
lovefoodies
says:Well when you become a millionaire don’t forget us here at Lovefoodies! Glad you liked it :) Peggy will be very happy to hear!