"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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 , or
= 2 packs Certo, or
= 6 1/2 - 7 Tbs Ball "Real Fruit Classic Pectin"

1/2 tsp green food coloring

* This amount of Certo/Ball pectin makes a stiff jelly. Use less if you would like a "runny" jelly to pour over a brick of cream cheese (i.e., 1 pack of Certo) or if you would like a spreadable jelly (i.e., 1 1/2 packs of Certo

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

Use 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.

Number Of Servings:
Number Of Servings:
nine 8 oz jars
Preparation Time:
Preparation Time:
1 hr.
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.

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

Mild-Medium heat: substitute jalapeņos for the green peppers
for a LOT of heat, either don't remove the seeds, (just cut off the stems), or add 2 habanero peppers




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