Ingredients
- 1 10-11 oz. can jalapeno peppers (prefer San Marcos)
- 1 med green bell pepper
- 1/4 cup white vinegar
- 6 cups sugar
- 1 cup white vinegar
- 1 pkg Certo liquid pectin
- Green food coloring
Directions
Combine in blender first 3 ingredients. Blend.
Combine in large dutch oven 6 c. sugar, 1 c. vinegar plus blended ingredients. Cook on low heat till sugar dissolves. Bring to a boil and boil slowly 10 minutes (skimming scum).
Add Certo and return to boil. Hard boil (you can't stir this one down) 1 minute.
Remove from heat, add green food coloring to your own liking. Pour into half pint or pint jars to within 1/2" of top. Wipe edges clean. Put on lids. Cool. Lids will seal as jars cool. Process in hot water bath for 10 minutes if you plan to keep at room temperature. Not necessary if you refrigerate.
Print this recipe
Submitted 6/13/05.
Source: An old family recipe
Submitted By: Sue Masters
smasters927@aol.com
Masters Jalapeno Jelly