Jalapeno Jelly

1 large red bell pepper
1 large green bell pepper
10 jalapenos – leave seeds in!
1 1/2 c white vinegar
1/2 tsp salt
6 cups sugar
2 pouches Certo liquid fruit pectin
Green food coloring, optional
In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a chance to gel) Makes about 6 half pint jars. Serve with cream cheese and crackers. Also use as a dipping sauce for meat. This recipe can be doubled or tripled.

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