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Jalapeno Pepper Jelly Recipe

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This recipe for Jalapeno Pepper Jelly is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped bell pepper
8-9 fresh jalapenos, chopped
6 1/3 cup sugar
1 1/3 cup white vinegar
Red or green food coloring, (opt.)
1 bottle Certo or 2 pkgs. Pectin
2-3 Tbsp. lime or lemon juice
Melted paraffin
Directions:
Directions:
Combine bell pepper, jalapenos, sugar, and vinegar in
a saucepan. Add food coloring. Bring to a boil; remove from heat and add Certo. Return to heat until boiling point is reached. Remove from heat. Add lime/lemon juice.
Pour into sterilized jars, stirring often to distribute
peppers. Pour melted paraffin on top of jars to seal.
OPTIONAL: Instead of sealing in sterilized jars the jelly
can be refrigerated in containers.
TO SERVE: Place 8 oz. cream cheese on a plate, spoon generous amount of jelly over the top and serve with crackers.
Personal Notes:
Personal Notes:
This also makes a good jelly for jalapeno- cheese bread. Good on roast beef sandwiches, too.

 

 

 

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