Hot Pepper Jelly
From je_suis_cindy 14 years ago
- 15 minutes to make
- Serves 7
This is a versatile little jelly. It tastes fabulous over cream cheese served with Wheat Thins, or you can be a bit more adventuresome and add it to roast pork or chicken.
Ingredients
- 1 ½ c. seeded, chopped red peppers shopping list
- 2 jalapeno peppers, seeded and chopped shopping list
- 1 ½ c. white vinegar shopping list
- 6 ½ c. white sugar shopping list
- 2 packages liquid Certo (1- 170 ml box contains two packages.) shopping list
- 1 tsp. butter to eliminate foam shopping list
How to make it
- Combine chopped peppers and vinegar in blender. Blend until smooth. Pour into large pot.
- Add sugar. Heat on medium high and stir until sugar dissolves. Add butter. Bring to a boil. Boil for 3 minutes.
- Stir in Certo . Return to a full rolling boil on high. Boil hard for 1 minute. Remove from heat. Skim off foam, if necessary.
- Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. Makes 6-7 half pint jars.
The Rating
Reviewed by 4 people-
I made this with Cayenne peppers from the garden, not too hot. Simply delicious, I've been spreading it on my cheddar chive biscuits. Will make great x-mas gifts. YUM
twilightrose
in Denver/ Nederland♥ loved it
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I lived in Texas and this was a staple. Very good jelly, but we call it Jalapeno Jelly.
hayleesgrandma
in Waldron loved it
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