Wednesday, January 04, 2006

Jalapeno Pepper Jelly


1/3 cup ground jalepeno peppers, fresh or canned
1 1/2 cups chopped redor green sweet bell peppers
6 1/2 cups sugar
1 1/2 cups white vinegar
6 oz. Certo

Wash jalepeno peppers and remove tops. Grind or process in food preocessor until fine. Combine all ingredients except Certo in large heavy pan. Bring to a hard boil and boil for 3 minutes. Add Certo and boil for 1 minute more. Remove from heat and let stand 5 minutes. Skim and put into sterilized jars. Seal. Makes 5 or 6 (8 oz.) jars. Good served over a block of cream cheese to spread on crackers. (If using fresh jalepeno peppers, protect your hands or you'll get burns.


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