I love my Pepper Jelly – so does the peeps…. we like it on crackers, we like it over cream cheese with crackers….heck, I like it straight out of the jar! And no food coloring for this old girl! I like its natural color from the bell peppers and the Jalapeno peppers… au natural!
See these two jars?
They won’t last very long when they get opened. And its not hard to make. Get the supplies, and make you some. The canning process is easy, too. Or just make it and eat it. Its that good! This recipe came from a dear friend from church a very long time ago. Thank you, and you know who you are. And as you can see, I left in more seeds in the larger jar for more heat. MY JAR!
Hot Pepper Jelly
2 large green bell peppers (cored, seeded and chopped)
2 long chile peppers chopped, or 3-4 regular jalapeno peppers (either seeded, partially seeded or not seeded and chopped)
1 1/2 cups cider vinegar
5 1/2 cups sugar
1 bottle or 1 box (both packages) Certo
green food coloring if you want
Blend in blender 1/2 of pepper mixture with 1/2 of vinegar. Pour into large boiler. Blend other half of pepper mixture and vinegar and add to boiler. Stir in sugar and bring to a rolling boil. Add Certo, bring back to boil again and boil for one (1) full minute., stirring constantly. Remove from heat and let sit for 5 minutes. Pour into hot sterilized jars.
If you are canning, make sure you follow regular canning procedures next.
Can’t wait until Thanksgiving to share with family. But in the meantime I have some extra that we are munching on……. now let me go get a cracker…….