Pepper Recipes
Jalapeño Jelly
- 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.
