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BARBARA KNOX BUTCHER'S JALAPENO JELLY Recipe

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This recipe for BARBARA KNOX BUTCHER'S JALAPENO JELLY is from 100 Years and Still Cookin'!, 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 7 or 8 oz. jar or can of whole jalapeno chilis (cut up)
1 medium green bell pepper (cut up)
1 1/4 c. (total) vinegar
6 c. white sugar
1 foil packet Certo
Red or green food coloring
Cream cheese
Triscuits (or other type of crackers)
Glass pint canning jars
Directions:
Directions:
Place cut up chilis, bell pepper, and 1/4 c. vinegar in blender and blend as smooth as you can.
Add 6 c. of white sugar, 2 c. at a time, blending well, and scraping sides with a scraper each time.
Pour into a heavier pan to be placed on the stove top.
Rinse blender with 1 c. vinegar (and spin to get everything rinsed down), add to pan, stirring well.
Dissolve sugar over low heat, continuing to stir.
Add foil packet of Certo and bring to a fast boil, continuing to boil for 4 mins. while still stirring. (If there is residue in the boiling mixture you don't want, skim off.)
Add red or green food coloring and pour into sterile glass canning jars. Can be sealed and will last on shelf or stored in refrigerator.
Serve over a block of cream cheese and spread on Triscuits (or other types of crackers).

It is very addictive, so you might want to use low fat cream cheese and stock up on Triscuits!
Personal Notes:
Personal Notes:
Barbara Knox Butcher is Norman Knox's sister.

 

 

 

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