Jalapeño Jelly

Serves: 5
Total Calories: 814


1 pound green bell pepper
1/4 pound fresh jalapeño pepper
5 1/2 cups sugar
1 1/4 cups white vinegar
1/3 cup lemon juice
1 (6-ounce) bottle of Certo


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.

Nutritional Facts:

Serves: 5
Total Calories: 814
Calories from Fat: 0

This Jalapeño Jelly recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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Jalapeño Jelly

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