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	<title>
	Comments on: Jalapeno Jelly	</title>
	<atom:link href="https://www.closetcooking.com/jalapeno-jelly/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.closetcooking.com/jalapeno-jelly/</link>
	<description>Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.</description>
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	<item>
		<title>
		By: Sharon Farrell		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-120503</link>

		<dc:creator><![CDATA[Sharon Farrell]]></dc:creator>
		<pubDate>Sun, 07 Aug 2022 00:17:10 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-120503</guid>

					<description><![CDATA[For the person who asked about using powdered pectin. Sorry, Kevin, it&#039;s not as simple as just using one for another
Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be simply interchanged in a recipe. It requires different cooking merhods. Be sure to follow the manufacturer&#039;s recipes and instructions.

Also see...
https://healthyeating.sfgate.com/liquid-pectin-vs-powdered-pectin-11187.html]]></description>
			<content:encoded><![CDATA[<p>For the person who asked about using powdered pectin. Sorry, Kevin, it&#8217;s not as simple as just using one for another<br />
Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be simply interchanged in a recipe. It requires different cooking merhods. Be sure to follow the manufacturer&#8217;s recipes and instructions.</p>
<p>Also see&#8230;<br />
<a href="https://healthyeating.sfgate.com/liquid-pectin-vs-powdered-pectin-11187.html" rel="nofollow ugc">https://healthyeating.sfgate.com/liquid-pectin-vs-powdered-pectin-11187.html</a></p>
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		<item>
		<title>
		By: Melody		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-120501</link>

		<dc:creator><![CDATA[Melody]]></dc:creator>
		<pubDate>Sat, 06 Aug 2022 22:31:53 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-120501</guid>

					<description><![CDATA[For diabetics what is sugar sub is recommended for the sugar?]]></description>
			<content:encoded><![CDATA[<p>For diabetics what is sugar sub is recommended for the sugar?</p>
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		<item>
		<title>
		By: kevin		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-95005</link>

		<dc:creator><![CDATA[kevin]]></dc:creator>
		<pubDate>Mon, 20 Sep 2021 22:52:05 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-95005</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.closetcooking.com/jalapeno-jelly/#comment-94990&quot;&gt;Joan Wallace&lt;/a&gt;.

Chop the bell pepper about the same size as the jalapeno pieces. The tops should be removed. The seeds should be removed from the green bell peppers and the jalapeno seeds can be left in for a spicier jelly or removed for a milder jelly. (I have updated the recipe to clarify.) Enjoy!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.closetcooking.com/jalapeno-jelly/#comment-94990">Joan Wallace</a>.</p>
<p>Chop the bell pepper about the same size as the jalapeno pieces. The tops should be removed. The seeds should be removed from the green bell peppers and the jalapeno seeds can be left in for a spicier jelly or removed for a milder jelly. (I have updated the recipe to clarify.) Enjoy!</p>
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		<item>
		<title>
		By: kevin		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-95002</link>

		<dc:creator><![CDATA[kevin]]></dc:creator>
		<pubDate>Mon, 20 Sep 2021 22:40:37 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-95002</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.closetcooking.com/jalapeno-jelly/#comment-94931&quot;&gt;Debbie&lt;/a&gt;.

You can mix some fresh basil leaves in just before placing it into a jar. Enjoy!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.closetcooking.com/jalapeno-jelly/#comment-94931">Debbie</a>.</p>
<p>You can mix some fresh basil leaves in just before placing it into a jar. Enjoy!</p>
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		<item>
		<title>
		By: Joan Wallace		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-94990</link>

		<dc:creator><![CDATA[Joan Wallace]]></dc:creator>
		<pubDate>Mon, 20 Sep 2021 13:52:58 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-94990</guid>

					<description><![CDATA[Should the green peppers be chopped?  How fine?  Should the tops be left on the jalapenos and the seeds included in the jelly or should the peppers be seeded?]]></description>
			<content:encoded><![CDATA[<p>Should the green peppers be chopped?  How fine?  Should the tops be left on the jalapenos and the seeds included in the jelly or should the peppers be seeded?</p>
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		<item>
		<title>
		By: Lisa B.		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-94932</link>

		<dc:creator><![CDATA[Lisa B.]]></dc:creator>
		<pubDate>Fri, 17 Sep 2021 21:09:33 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-94932</guid>

					<description><![CDATA[Love jalapeno jelly.  Make a batch of red and a batch of green and add to a Christmas cheese or charcuterie plate.]]></description>
			<content:encoded><![CDATA[<p>Love jalapeno jelly.  Make a batch of red and a batch of green and add to a Christmas cheese or charcuterie plate.</p>
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		<item>
		<title>
		By: Debbie		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-94931</link>

		<dc:creator><![CDATA[Debbie]]></dc:creator>
		<pubDate>Fri, 17 Sep 2021 20:30:28 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-94931</guid>

					<description><![CDATA[Wonder if you could add basil to this recipe?  If so, how much? I have seen recipes that call for basil vinegar that takes a couple of weeks to prepare.  I would prefer to just add the basil leaves to this recipe.  What do you think?]]></description>
			<content:encoded><![CDATA[<p>Wonder if you could add basil to this recipe?  If so, how much? I have seen recipes that call for basil vinegar that takes a couple of weeks to prepare.  I would prefer to just add the basil leaves to this recipe.  What do you think?</p>
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			</item>
		<item>
		<title>
		By: kevin		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-70005</link>

		<dc:creator><![CDATA[kevin]]></dc:creator>
		<pubDate>Sat, 22 Sep 2018 13:34:40 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-70005</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.closetcooking.com/jalapeno-jelly/#comment-69998&quot;&gt;Gus Rivers&lt;/a&gt;.

Powdered pectin will work. Use the recommended amount for the brand that you are using. Enjoy!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.closetcooking.com/jalapeno-jelly/#comment-69998">Gus Rivers</a>.</p>
<p>Powdered pectin will work. Use the recommended amount for the brand that you are using. Enjoy!</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: Gus Rivers		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-69998</link>

		<dc:creator><![CDATA[Gus Rivers]]></dc:creator>
		<pubDate>Sat, 22 Sep 2018 01:20:10 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-69998</guid>

					<description><![CDATA[Is it possible to use powdered pectin.. The liquid available here has gotten really bad reviews for not setting properly and I don&#039;t want to waste a batch.]]></description>
			<content:encoded><![CDATA[<p>Is it possible to use powdered pectin.. The liquid available here has gotten really bad reviews for not setting properly and I don&#8217;t want to waste a batch.</p>
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		<item>
		<title>
		By: anggnbama		</title>
		<link>https://www.closetcooking.com/jalapeno-jelly/#comment-65131</link>

		<dc:creator><![CDATA[anggnbama]]></dc:creator>
		<pubDate>Mon, 31 Jul 2017 21:03:35 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2017/06/28/jalapeno-jelly/#comment-65131</guid>

					<description><![CDATA[So excited to try your recipe! I have been harvesting Jalapeno peppers from my garden, I have done everything but Jelly! Thanks, love your -- everything!]]></description>
			<content:encoded><![CDATA[<p>So excited to try your recipe! I have been harvesting Jalapeno peppers from my garden, I have done everything but Jelly! Thanks, love your &#8212; everything!</p>
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