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| Jalapeno Jelly
3 large very ripe red bell peppers, cored and seeded
6 to 8 jalapeno chilies, seeded
1 1/2 cups of cider vinegar
6 1/2 cups of sugar
2 pounces of Certo Fruit Pectin
Using a food processor, finely chop bell peppers and jalapenos, then place in a large saucepan. Stir in vinegar and sugar. Boil, uncovered for 30 minutes or until mixture is slightly thickened and peppers are clear. remove from heat. Open pounces of pectin and quickly stir in peppers. Return to heat, bring to a full rolling boil and boil one minute. Remove from heat and skim off foam. Pour into sterile pint jars, add lids. Turn upside down for 1 hour, then turn right side up and store. Makes 4 pints
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Dips & Sauces Cookbooks
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