I love this with turkey leftovers, or as an appetizer with cream cheese and crackers.
JALAPEÑO PEPPER JELLY
Ingredients
1 large or 2 medium green bell pepper(s), cut into chunks
1 4-oz can diced jalapeño peppers - or approx. 1/4 cup of diced nacho-type pickled jalapenos (they're the mildest) or fresh jalapeños
1 1/2 cups cider vinegar
6 cups sugar
1 6-ounce package Certo liquid pectin
Few drops green food coloring, optional
1/4 cup diced red bell pepper, optional (for color)
Preparation
In a blender, place green bell peppers, jalapeno peppers, and 1 cup vinegar. Blend until smooth. Put into a large, heavy pot for boiling. Do not use enamelware.
Rinse the blender container with the remaining 1/2-cup vinegar and add to pot. Add the sugar and bring to a full, rolling boil that cannot be stirred down, while stirring constantly. Boil for 1 minute.
Skim foam off the top. Add the Certo, both pouches. Stir thoroughly. Add 5 drops of green food coloring. Stir. For "Christmas Pepper Jelly," add red pepper pieces now.
Ladle into hot sterilized jars and seal with paraffin.
Thanks. Sounds like a winner.
JALAPEÑO PEPPER JELLY
Try basting it on baked, broiled or grilled chicken or duck, on a pork roast or chops, or on braised venisone!!!!
Hot pepper jellies are my fave - I can make them in my sleep I make so much of it.......but don't limit yourself to just jalapenos (and I never used canned peppers of any shape in jelly) try combinations of peppers. I make a habanero one that I tint orange and use no bell peppers in it at all. Come to think of it, I rarely put any bell peppers in any hot pepper jelly.