Jalapeno Pepper Jelly

  • 3 large green peppers, seeded and diced
  • 6 or 7 fresh jalapeños, seeded and chopped
  • 1/3 cup water
  • 5 cups sugar
  • 3 cups apple cider vinegar
  • 3 3-ounce packages Certo
  • green food coloring
  1. Process green peppers and jalapeños in blender with water. (You may want to Wear rubber gloves while handling jalapeños and other chiles.)
  2. In a large saucepan, combine the peppers, sugar and vinegar. Bring to a boil and boil for 4 minutes, making sure that sugar is completely dissolved. Watch carefully because mixture boils over easily.
  3. Remove from heat and add Certo and food coloring. Stir well. Pour into sterilized jars and seal with parafin. OR Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath.
  4. Makess 8 to 10 pints.

Note: It's a good idea to protect your hands when working with jalapeños or other hot chiles. And keep your hands away from your eyes, too.

Ready in: 45 Minutes

Recipe editor Patricia Mitchell