Jalapeno Jelly

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients

  • 1 lg. red bell pepper
  • 1 lg. green bell pepper
  • 10 jalapenos (mild to medium)- leave seeds in (***see above comment)
  • 1 1/2 c. white vinegar
  • 1/2 tsp. salt
  • 6 c. sugar
  • 1 pouch Certo liquid fruit pectin (usually by jello in wal-mart)

Instructions

  • 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 change to ‘gel’). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.

From favfamilyrecipes.com