August 23, 2011

Jalapeno Pepper Jelly

I love Jalapeno Pepper Jelly and this recipe is a great way to use up the jalapenos and green peppers I have growing in my garden. It's so good served as an appetizer...just pour it over a brick of cream cheese and serve with crackers...or as an accompaniment to steak or chicken. The flavor is perfectly sweet with a hint of hot pepper that gives it just the right amount of 'kick'.
Jalapeno Pepper Jelly 

1 lg. red bell pepper
1 lg. green bell pepper
10 jalapenos- leave seeds in!
1 1/2 c. white vinegar
1/2 tsp. salt
6 c. sugar
1 pouch Certo liquid fruit pectin

In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute. Fill canning jars. Water bath for 10 minutes. Makes  6 half pint jars. Serve with crackers and cream cheese or serve as a dipping sauce for steak or chicken.

You are going to love me for this one!