Jalapeno pepper jelly

Yield: 6 servings

Measure Ingredient
6 cups Sugar
¼ cup Jalapeno peppers, ground
1½ cup Green bell pepper, chopped
1 Bottle Certo
1½ cup White vinegar

Combine jalapeno, green peppers and vinegar in a blender. Pour this into the sugar and dissolve. Boil for 8 minutes. Let it cool for 10 minutes. Add Certo (some red or green food coloring would be nice right about now) and pour into jars. Seal with paraffin. Great with dried peas and beans.

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