JALAPENO PEPPER JELLY

By KimberleyH

Ingredients

• 3 large green bell peppers, seeded, diced
• 5-7 jalapeno peppers, seeded, diced
• 1/3 cup water
• 5 lbs. sugar
• 3 cups cider vinegar
• 3 pkgs (3 oz.) Certo
• few drops green food coloring (optional)

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Have ready 8-10 hot sterilized canning jars.

Tip: Clean blender before starting by processing 1/4 cup vinegar for 1 minute; discard vinegar.

Using a scrupulously clean blender, process peppers with water until smooth.

Note: Wear gloves when handling hot peppers and keep hands away from eyes.

In a large saucepan, combine pepper mixture, 1 5 lb. bag of granulated white sugar and 3 cups of vinegar. Stir together to dissolve sugar. Boil for 4 minutes, watching carefully (mixture boils over easily).

Remove from heat and stir in Certo and food coloring (if using). Stir well until all is combined.

Pour into hot sterilized jars. Seal and process in boiling water bath for 10 minutes.