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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Green or Red Hot Pepper Jelly Recipe

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This recipe for Green or Red Hot Pepper Jelly is from I don't recipe well, 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:  
2c seeded and chopped green bell peppers (2 large or 3 small)
2T Schillings onion juice
4 1/2c sugar
1c white vinegar
1 bottle Certo
1 capful green food coloring
1/2c lemon juice (3 lemons)
Yellow jalapeņo Del Monte hot peppers (6 or 8oz. Jar, seed & stem)
Directions:
Directions:
Put green and hot peppers, lemon juice, and onion juice in blender. Blend to a smooth consistency. Strain, if desired. If you strain the jelly will be clear, otherwise there will be little pieces of peppers in it. In large pot put these ingredients and the sugar and vinegar. Boil a slow rolling boil for 8 minutes. Add Certo and boil 2 to 5 minutes more. Then add food coloring. Skim and pour into sterilized jars. Use 8oz. Jars, they should be hot when you pour the jam into them. It makes 5 8oz. jars.
For red pepper jam, follow the recipe but omit the hot peppers and use 1 capful of red food coloring.
Refrigerate after opening. Serving: On a cracker put a dab of cream cheese, then the jelly.
Note from author: I have found that the times I have made it, after adding the Certo and boiling it, it did not get thick. Put it in the jars anyways and within 6 hours it got thick. Don't add another jar of Certo otherwise you will have green rubber.
Personal Notes:
Personal Notes:
My mom made this many times, I've missed it so. Can't believe I found the recipe while working on this collection.

 

 

 

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