I thought this would be a good recipe to post now so every one that is growing bell peppers and jalapenos in their gardens can use them up for a fun treat for the holidays. If your not growing a garden, then watch for the sales at the grocery store!
My Family loves this sweet tangy jelly any time of the year but it really is a Thanks Giving And Christmas time snack that looks and tastes festive! You can pour it over a block of cream cheese and serve it with crackers, warm it up and serve it as a dip for quesadillas or serve it with pork or beef.
The fun thing is that you can make this with green bell peppers for the green jelly or red bell peppers for red jelly. Some times it's hard to stop eating this jelly and you have to ask some one to please put it away before you hurt yourself! (meaning you might over eat!)
The fun thing is that you can make this with green bell peppers for the green jelly or red bell peppers for red jelly. Some times it's hard to stop eating this jelly and you have to ask some one to please put it away before you hurt yourself! (meaning you might over eat!)
3 medium green bell peppers, quartered and seeded
2 jalapeño peppers, cut in half and seeded and stem top removed
1½ c. white vinegar
6½ c. sugar
1 box (2 pouches) Certo
green food coloring
Wash jars and let them dry. place them close to the stove so you don't have to go far to fill them.
OK, before we begin lets set a few things out so we won't have to stop to get them ready. Cut the tops off the Certo pouches and place them in a cup.
OK, before we begin lets set a few things out so we won't have to stop to get them ready. Cut the tops off the Certo pouches and place them in a cup.
get your food coloring ready
(green for green peppers and red for red peppers)
now place your lids in a small sauce pan with enough water to cover them and place over low heat. You don't want to boil the lids, you just want the rubber around the edge to heat up enough to become soft so it will mold to the jar and create a good seal.
Now cut the bell peppers in fourths and discard
the seeds and stems
cut the Jalapenos in half and discard the seeds and stems. A spoon makes quick work of this. You may want to use gloves to handle these peppers so you won't end up touching your eyes or mouth and feeling the burn. I only know that because, I've done it! :)
Put peppers and vinegar in blender and puree.
Add 1/3 of the peppers at a time, blending after each addition.
Pour puree into large cooking pot,
stir in sugar and bring to a boil, stirring constantly.
Add Certo and bring back to a boil and
boil for 2 minutes stirring constantly.
Take off heat, add food coloring, 3-6 drops.
It depends on how dark green you want it. I added 6.
skim foam off top if there is any then pour into jars leaving at least a 1/2 inch space from the top of the jar.
Before adding the lid and ring, you need to make sure that the top of the jar is clean. Be sure to wipe it off with a clean cloth to assure a good seal.
Remove a lid from the hot water and place on jar with the rubber seal against the top of the jar. Add a ring and tighten down snug.
Now let the jelly sit with out moving it for at least 24 hours so it will have time to cool down, seal and set.
It is very important that the lids seal. You can see here in the first photo that the lid has a slight rise in the center. In the second photo you can see that it has been sucked down which means it has sealed. Don't force it, always let it seal on it's own. You may even hear a pop as it happens. Store in a cool dry place.
# 1
# 2
I ended up with 8 half pints with this batch.
Now pull out the cream cheese and crackers!
© Nancy Rappleye 2013
