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Jalopeno Pepper Jelly Recipe

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This recipe for Jalopeno Pepper Jelly, by , is from McMahon Holz Pope Morgan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacki Morgan

Category:
Category:

Ingredients:  
Ingredients:  
3 green peppers
2-3 1/2 oz cans jalopeno peppers with seeds - I use 60 ml fresh jalopeno with seeds and 1/2 tsp cayenne pepper
1 1/2 c vinegar
6 1/2 c sugar
1/2 - 1 tsp cayenne pepper
6 oz bottle Certo liquid (now comes in a box with 2 packages liquid)
4-6 green food colouring ( I do not add)

Directions:
Directions:
Chop finely all peppers, (small pieces) and mix with vinegar , sugar, cayenne pepper in a large pot. Cook over medium high heat. Stir frequently, until begins to boil.
Add Certo and then boil 5 minutes ( make sure at full boil 5 min), stirring constantly.
Remove from heat, skim off foam and place in jars that were heated with hot water. Add lids that were boiled 5 min to soften rubber and rings. Can process in hot water bath 5 min to make sure sealed well.
Makes about 6 half pint jars.
Serve on crackers with cream cheese or goats cheese.


Personal Notes:
Personal Notes:
This is a Best of Bridge recipe from the Winners book. "Jalopeno Pepper Jelly with Lumps"

 

 

 

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