Wednesday, September 15, 2004

Hot Pepper Jelly

Speaking of the best recipes, here's my mom's recipe for Hot Pepper Jelly. It is good with cream cheese (try garlic cream cheese) and crackers, in sandwiches, and brushed on chicken and stuff.

I usually just seal the jars with wax as we eat it so quickly.

3 red peppers, seeded and finely chopped
1 or 2 jalapeno peppers, finely chopped
1 1/2 cups white vinegar
6 1/2 cups white sugar
1/2 to 1 tsp cayenne pepper
1 bottle of liquid or 1 pouch of powdered Certo
red food coloring if needed

Combine the first 5 ingredients in a pot, and cook over medium high heat. Stir frequently until mixture comes to a boil. Add food coloring if you want. Add Certo and boil 5 minutes, stirring constantly. Remove from heat, skim off foam, and pour into sterilized jars.

Makes about 6 small jars.

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