"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Jalepeno Pepper Jelly, by Vickie Branom, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c.green bell peppers 1/2 c. seeded chopped jalenpeno peppers 6 1/2 c. sugar 1 1/2 c. apple cider vinegar 1 cup water 1 bottle certo green food color
Puree peppers & water in blender. Cook with sugar & vinegar until it comes to a full rolling boil. Add certo & boil 1 min. longer. Remove fron heat. let stand 5 min. Skim foam & pour through a jelly bag or strainer.. Cap& lid. Invert jar.
Serve with cream cheese & crackers for a tasty appetizer.
These make a colorful Christmas gift.
It is great baked on chicken . Add Red bell peppers & thinly sliced onion.
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