Many fruit preservers use powdered pectin, which is analogous to powdered animal gelatin in that it’s pure and need only be dissolved in liquid to set your fruit juice into a jelly.

This pepper jelly recipe is a jalapeno jelly that is the perfect balance of sweet and heat. Serve hot pepper jelly over cream cheese for a crowd-pleasing quick appetizer. This is the jar I reach ...

1/3 cup jalapeno pepper jelly 1 1/2 tablespoons balsamic vinegar Make jelly: Place peppers in large saucepan or Dutch oven. Add vinegar, then stir in pectin until well combined.

Trust us, the condiment is a wonderful blend of sweet and heat. It's often served with cream cheese on crackers, but it can also be used to glaze steak, fish ...

Make jelly: Place peppers in large saucepan or Dutch oven. Add vinegar, then stir in pectin until well combined. Add butter or margarine to reduce foaming.

The jelly will keep for weeks in your refrigerator. Here, the jelly is thinned with a little balsamic vinegar to create a zesty glaze for pork tenderloin.

Jalapeno peppers add a welcome sizzle to any number of dishes. Sliced and pickled, they enliven tacos and nachos. They also add a wonderful heat to soups, stews, stir-fries and sauces. They're ...

1 1/2 tablespoons balsamic vinegar Make jelly: Place peppers in large saucepan or Dutch oven. Add vinegar, then stir in pectin until well combined. Add butter or margarine to reduce foaming.

Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds. Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup.