Jalapeño Pepper Jelly

Thursday, March 21, 2013

I have been really loving spicy, sweet things lately. I wanted to share a recipe I got from my friend, Traci. It's easy to make and is super tasty. I like to eat this with cream cheese and crackers for a fun appetizer, on steak as a sauce or just eat with toast in the morning. It's also a great gft to give to friends as a hostess gift.

Jalapeño Pepper Jelly

1 Lg. Red Pepper
1 Lg. Green Bell Pepper
1/2 tsp salt
10 Jalapeños with seeds (use less if you like it more mild)
1 1/2 C White Vinegar
5 C Sugar (original recipe calls for 6 - I think it's too sweet, you decide)
1 Pouch of Certo Liquid Fruit Pectin

In a food processor, finely chop pepper. Put in a large pot with vinegar, salt and sugar. Boil for 10 minutes. Stirring often. Add the pectin, boil for 1 minute. Fill canning jars and seal. Wait 24 hours. Makes 6 half-pint jars.

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