Now, I don’t know that I’d be a huge fan of this stuff, but that’s because I don’t like either jalapenos or peppers. If you do, though (and Kendrick reallllly does, so he’ll be super excited about the jar that I’m bringing home), I hear that you’ll love it; Jo-Anne tells me that it’s only subtly spicy, and is best served on crackers along with a little cream cheese. And I know we’re about eight months early on this, but homemade jellies make excellent Christmas gifts.
My Aunt Jo-Anne’s recipe, after the jump.
JALAPENO-PEPPER JELLY
What you need:
3 green peppers, seeded and chopped
3 1/2 oz bottled jalapeno peppers with seeds
1 1/2 cups white vinegar
6 1/2 cups white sugar
1/2 tsp cayenne pepper
6 oz bottle Certo Liquid (a natural jelling product)
5 drops green food coloring
What you do:
1. Chop peppers and combine with vinegar, sugar, and pepper in a large pot. Cook over medium-high heat, stirring frequently, until mixture begins to boil.
2. Add Certo and boil five minutes more.
3. Remove from heat and skim off foam. Stir in food coloring.
4. Pour into sterilized jars and seal.
Makes 4 pints.
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What you do:
