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Pepper Recipes

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Jalapeño Jelly

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  • 10-12 Fresh Jalapeños (or other pepper)
  • 1.5 Cups White Vinegar
  • 6.5 Cups Sugar
  • 1 tsp Cayenne
  • 6 oz Bottle Certo
  • 5 Drops Green Food Colouring

Remove seeds and membrane from peppers and chop. Combine peppers with vinegar, sugar and cayenne in a large pot. Cook over medium-high heat. Stir frequently until mixture boils. Add certo and boil 5 minutes more, stirring constantly. Remove from heat. Skim off foam. Pour into sterile jars. Makes about 1 Litre. Serve with cream cheese and crackers.