¼ to ½ cup canned jalapeno peppers, stems removed
¼ cup cider vinegar
¾ cup chopped red or green bell peppers
6 cups sugar
1 cup cider vinegar
red or green food coloring
6 oz. Certo pectin
This recipe requires the following canning equipment: water bath canner with a lid, metal jar rack, jar lifter, ladle, strainer and cheesecloth. Please read and follow all directions for the proper procedures to insure the safety of your canned food and equipment.
Place canned jalapeno peppers, ¼ cup cider vinegar and chopped bell peppers into blender and puree. Place sugar, 1 cup of cider vinegar and puree pepper mixture in a saucepan and bring to a boil. Skim off foam. Strain hot mixture through cheesecloth and return to saucepan. Add a few drops of food coloring and Certo pectin. Bring mixture to a boil again; remove from heat. Ladle hot jelly into 6 sterilized half-pint jelly jars leaving ¼-inch headspace. Wipe the tops of the jars with a clean damp cloth to remove any food particles. Seal jars with metal lids and then screw on metal bands, just until it begins to tighten. Place capped jars in rack inside of canner filled with heated water. Water should 1 to 2 inches over tops of jars. Bring water to a boil, covered with lid and process for 5 minutes. Remove hot jars from canner with jar lifter and set hot jars on a clean dishtowel to cool for 12 to 24 hours. Store in a cool, dry place.
To serve: Place a block of cream cheese on a plate and spoon pepper jelly over top. Spread on crackers. Refrigerate unused portion.
