Serves: 5
Total Calories: 814
Grind green peppers and jalapeños in a food grinder. (If a grinder is unavailable, it is possible to chop it up in a blender.) Add sugar and vinegar. Bring to a boil for 5 minutes, stirring constantly. Add 1/3 cup lemon juice; bring to a boil. Add bottle of Certo and bring to a rolling boil for one minute. (A rolling boil is when no amount of stirring can make the boiling subside.) Pour into hot, sterile jelly jars. Wait 2 weeks before using.
Note: If you would like the jelly to have a green color, add about 3 drops of yellow food coloring and 2 drops of blue. You can just add green coloring instead, but the yellow and blue give a more attractive tint.
My mother never made jalapeño jelly, but I gave her a jar each Christmas and other times I visited her. This makes an excellent little gift for friends and neighbors at Christmastime.
This Jalapeño Jelly recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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