Peppers........JALAPENO PEPPER JELLY

JALAPENO PEPPER JELLY


3 LARGE BELL PEPPERS

12 LARGE JALAPENO

1 1/2 C. CIDER VINEGAR

6 CUPS SUGAR

2 TSP. LIME JUICE

1 BOTTLE OF CERTO FOR MAKING JELLY

REMOVE SEED FROM PEPPERS AND BLEND THOROUGHLY IN BLENDER. LET SET UNTIL FOAM GOES AWAY.

MIX PEPPERS, SUGAR AND VINEGAR AND BRING TO A ROLLING BOIL. ADD 1 BOTTLE (LAST I BOUGHT WAS IN A FOIL PACKAGE.) BRING TO ANOTHER ROLLING BOIL FOR 1 MINUTE. REMOVE FROM HEAT AND ADD LIME JUICE AND A FEW DROPS OF GREEN FOOD COLORING. PUT IN JARS AND SEAL.

RED PEPPER FOR RED JELLY

GREEN PEPPERS FOR GREEN JELLY.

TO SERVE: USING RITZ CRACKERS, SPEAD WITH CREAM CHEESE AND A LITTLE JELLY ON TOP. MAYBE SERVED WITH MEAT.

If you want to make sure it is HOT... leave a few seeds in... but it can get to HOT in a hurry.....

My son makes a Jalapeno pepper jelly, we look forward to getting a few jars every year, which reminds me.....we are out! I know he just made up a batch or two I'll have to get some.

We make Jalapeno Jam. Love the stuff.

You Can mix some wild berries in with it (blueberries, strawberries, raspberries)also. You can put it on different meat to give your meat a great flavor also. I usually spread it all over my meat and then bake it. The best is a pot roast.

Cedar

if you slice the peppers it makes the jelly alot more apppealing to look at when it is served. the different peppers hold there color when sliced and turn a bland green color when blended.

Also it is very good on most every thing on the grill.