• 1/3 cup ground jalepeno peppers, fresh or canned
  • 1 1/2 cups chopped redor green sweet bell peppers
  • 6 1/2 cups sugar
  • 1 1/2 cups white vinegar
  • 6 oz. Certo


Wash jalepeno peppers and remove tops. Grind or process in food preocessor until fine. Combine all ingredients except Certo in large heavy pan. Bring to a hard boil and boil for 3 minutes. Add Certo and boil for 1 minute more. Remove from heat and let stand 5 minutes. Skim and put into sterilized jars. Seal. Makes 5 or 6 (8 oz.) jars. Good served over a block of cream cheese to spread on crackers. (If using fresh jalepeno peppers, protect your hands or you'll get burns.

Print this recipe

Submitted 6/13/05.
Source: Family Cookbook
Submitted By: Joy Bowers
Jalapeno Pepper Jelly