Jalapeno Jelly
( Back to Cookbook Main Menu | Back to Canning and Perserving | Back to Jams and Jellies )
 

This was not an old time favorite, but it became on of mom's favorite appetizer dishes when served with cream cheese and Ritz crackers.

2/3 cup jalapeno chiles, seeded and minced
1 cup green bell peppers, finely chopped
6 1/2 cups sugar
Paraffin for sealing		 1 1/2 cup cider vinegar
3oz Certo gelatin
green food coloring

Mix all the peppers with the sugar and vinegar. Bring to a boil, and cook for 1 minute at a boil, then reduce heat and simmer for 5 minutes. Stain mixture and let the liquid cool. Add gelatin and food coloring. Fill canning jars and seal with paraffin.

You can add additional minced jalapenos to the jelly before sealing, if desired.

Recipe makes about 3 pints.