Sunday, August 19, 2012


First off I want to thank the Jellyqueen for sharing her recipe with so many of us. It really is an easy and wonderful product when finished. You can tweek it up a bit to make it have as much "heat" as you like.
* Sterilize your jars and lids.  
2/3 cup hot peppers( this amount can vary according to what type of peppers used and how hot you want your jelly)
1 large bell pepper
1 1/2 cups white vinegar ( I used cider vinegar) 
6 cups sugar
8 ounces liquid Certo ( 2 packets) note, it comes in 6 0z packs now so you will have to calculate to get 8 oz. 
1 t food coloring ( you can use green for medium, or red for really hot)

Chop peppers and put in blender with vinegar
Blend well and pour in to a large pot.
Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat, strain through a sieve and return liquid back to a boil.
Boil for 5 minutes.
Remove from heat
Add Certo and food coloring quickly
Put into 6 (1/2 pint) jars and seal.

This is so good served with cream cheese on crackers.

I doubled the recipe, and I used 2 cups of Jalapeno peppers, and 2 T of jarred Jalapeno peppers. I like it hot.

The safer way to seal is using the hot water bath method. To do this put into large canning pot with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove from rack to cool. Let sit 24 hours. If you have never canned, please go to " Ball's" website and read how to do this. Or Blue Ribbon has a great book  on canning that I keep in my kitchen to refer to.

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