Jalapeno Pepper Jelly With Lumps

By rdgplus3

Ingredients

• 3 green peppers, seeded & finely chopped
• 2 - 3 1/2 oz. cans jalapeno peppers, with seeds (100 mL) OR 4 - 6 fresh jalapeno peppers (remove at least half the seeds)
• 1 1/2 cups white vinegar (375 mL)
• 6 cups white sugar (1.63 L)
• 1/2-1 tsp. cayenne pepper (2-5 mL)
• 2 pouches certo
• 4-6 drops green food coloring

Preparation

Step 1

Chop all peppers (use rubber gloves when handling jalapeno peppers). In a large pot combine peppers with vinegar, sugar, and cayenne pepper, cooking over medium high heat. Stir frequently until mixture begins to boil. Continue to cook on low boil for 15 minutes, skimming foam. Add certo and boil for 1 minute, stirring constantly. (These directions have been changed from the original recipe in Winners - this correction should insure the jelly sets.)Remove from heat, skim off foam and pour into sterilized jars. Makes about 6 small jars. Serve on crackers with soft cream cheese.