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Jalapeno Jelly (Hot Pepper Jelly)
Spread on cornbread, beer cheese bread, cream cheese and crackers, heat and top warm Brie cheese with it, serve with beef, veal, or lamb, give as a gift, or use your imagination. This recipe makes 6 - 1/2 pint jars. Water process only if you plan to store the jelly for future use, or as a gift; otherwise, it keeps in the fridge several months. Ingredients
- 1 cup minced combo of jalapenos and green bell pepper
- 1 1/2 cup white distilled vinegar or cider, minus 1 tbs.
- 6 cups sugar
- 1 pouch Certo liquid pectin (4 oz.)
- green food coloring
- Christmas Jelly: sub1/2 red bell pepper and red jalapenos for green.
- Add a drop of yellow and drop of red food coloring, which makes the jelly a beautiful light orange, or just go without.
Directions
- Mince peppers in food processer.
- Combine minced peppers with sugar and vinegar in a large saucepan.
- Bring mixture to a rolling boil that can't be stirred down.
- Add Certo.
- Briing to rolling boil again, stir exactly 1 minute.
- Remove from heat. Skim foam.
- Pour into jars and water process for 5 minutes.
- If you plan to use the jelly and don't need it stored for a long time, skip the water bath.
- Let cool and refrigerate.
- Note: some jellies take hours to set up. If it does not after 24 hours, don't despair. Pour 1/2 pint back in a pot, add 1 tsp. sugar, bring to a boil. Cook 1 minute, remove, add 1 tsp. certo. Place in a small plastic container and check several hours later. If it works, return the rest of the jelly to a pot, add 5 tsp. sugar, and 5 tsp. certo. Boil etc. If no go, use it as a glaze for shrimp, pork and chicken.
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