Crawlingtoy
Veteran Member
Jalapeno Jelly
3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapenos
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 table spoons Certo liquid pectin
Combine the peppers, jalapenos, sugar, vinegar and lime juice in a large sauce pan over medium heat. Heat until warm and sugar is dissolved. Pour the mixture in a blender or food proccessor and blend for 5 seconds. Return the blended mixture to the the sauce pan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high and bring to a boil. Remove from heat and cool. Jelly will set as it cools down. When cool cover and refrigerate for up to 5 days, or can and store up to a year.
3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapenos
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 table spoons Certo liquid pectin
Combine the peppers, jalapenos, sugar, vinegar and lime juice in a large sauce pan over medium heat. Heat until warm and sugar is dissolved. Pour the mixture in a blender or food proccessor and blend for 5 seconds. Return the blended mixture to the the sauce pan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high and bring to a boil. Remove from heat and cool. Jelly will set as it cools down. When cool cover and refrigerate for up to 5 days, or can and store up to a year.
