Pepper Jelly
1
lg. red bell pepper
1 lg. green bell pepper
10 jalapenos- leave seeds in!
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)
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.
1 lg. green bell pepper
10 jalapenos- leave seeds in!
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)
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.
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