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Jalapeņo Jelly Recipe

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This recipe for Jalapeņo Jelly, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch
Added: Friday, January 30, 2009


3/4 C jalapeņo peppers
= 2 cans
= 15 fresh jalapeņos
3/4 C chopped green peppers
6 1/2 C sugar
1 1/2 C vinegar

1 bottle Certo (See Note Below)
= 2 packs of Certo
1/2 tsp green food coloring

Wash peppers, remove stems and seeds, chop and blend in a food processor.

Using a large stainless steel or enamel sauce pan (no aluminum), mix sugar with vinegar and bring to a boil using low heat.
Stir, add blended peppers and boil for 2-3 minutes

Remove from heat,.
Add Certo and food coloring.
Stir well and return to heat.
Bring to boil and cook for 1 minute.

Pour into sterile jars and seal with paraffin or with new canning lids.
Note: decanting from the cooking pan to a "pouring" pitcher seems to work best.

To facilitate removing the paraffin when serving, I put the ends of a 5" piece of string in the melted paraffin seal before it hardens.
Note: This amount of Certo makes a stiff jelly. We use 1 packet of Certo for a more "runny" jelly which seems to work better if you want to pour the jelly over a brick of cream cheese, One and a half packs of certo gives a spreadable mixture (not runny).

Number Of Servings:
Number Of Servings:
nine 6 oz jars
Personal Notes:
Personal Notes:
Great as an hors d'oeuvre with cream cheese and cocktail crackers. Real Texans use it with peanut butter for PBJ sandwiches. If you like HOT, you'll love this.

It is also great with Brie, especially the log brie cut into slices - Dorrie




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