Jalapeño Pepper Jelly

Name: Jalapeño Pepper Jelly
Total time: 30 min
Ingredients: Ingredients:; ¾ cup green bell pepper very finely chopped*; ¼ cup jalapeño pepper very finely chopped; 1 ½ cups white wine vinegar; 6 cups sugar; 1 packet Certo** If you like your jelly quite thick use another tablespoon or so of Certo. With the one packet, it makes a nice consistency for spooning on cream cheese, muffins, etc. but it is not super thick.; a few drops of green food coloring optional

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Total: 30

Servings: 64

Ingredients

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Ingredients:¾ cup green bell pepper very finely chopped*¼ cup jalapeño pepper very finely chopped1 ½ cups white wine vinegar6 cups sugar1 packet Certo** If you like your jelly quite thick use another tablespoon or so of Certo. With the one packet, it makes a nice consistency for spooning on cream cheese, muffins, etc. but it is not super thick.a few drops of green food coloring optional

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Instructions

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Step 1

Combine peppers, vinegar, and sugar in a large pot or dutch oven. Bring to a rolling boil and boil for one minute.

Step 2

Remove from heat and add Certo and food coloring, if desired. Stir continuously for 1 minute. Skim any foam from surface.

Step 3

Pour into jars, cover and allow to sit at room temperature for 24 hours, then freeze. If freezing jam makes sure to leave a ½ inch space at the top of the jar to allow for expansion in the freezer.

Step 4

Alternatively, you can use the water bath method; after adding the Certo and stirring, pour your jam into sterilized jars and proceed as directed here.