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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Electric warming tray — keep multiple dishes hot for entertaining
Measures sugar concentration for jams, syrups, fermentation
Keep soups and stews hot for hours — portable, insulated
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Electric warming tray — keep multiple dishes hot for entertaining
Measures sugar concentration for jams, syrups, fermentation
Keep soups and stews hot for hours — portable, insulated
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Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved. Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase heat to medium-high, and bring to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool, cover and refrigerate for up to 5 days.