"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Jalapeno Pepper Jelly Recipe

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This recipe for Jalapeno Pepper Jelly, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elsie Luis
Added: Sunday, March 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. jar Mezzetta brand chili peppers (1 jar makes 3 batches of jelly)
3 bell peppers, red and green
2 1/2 cups apple cider vinegar
3 drops green food coloring...no more!
8 cups sugar
1 bottle Certo or 2 envelopes
Misc. sterilized jars

Directions:
Directions:
Wash peppers and remove all seeds. Chop, measure and divide in thirds. Freeze what you don't use for future use.
In a blender, chop pepper with the bell pepper and 1 cup apple cider vinegar. Pour into a 5 or 6 quart pot. Rinse blender with 1 1/4 cup water and add to batch.
Add 1 1/2 cups additional vinegar, 8 cups sugar, 3 drops green food coloring. Stir. Bring to a rolling boil, stirring until boil cannot be stirred down. Cook without stirring for 2 minutes. Add 1 bottle Certo or the 2 envelopes. Bring mixture back to a boil and let boil for 1 minute. Turn off heat, skim, and pour into sterilized jars.

Personal Notes:
Personal Notes:
This makes a great appetizer when poured over a block of cream cheese and served with crackers.

 

 

 

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