Jalapeno Jelly

Jalapeno Jelly

Warm Jars ahead of time so they don’t break when you pour in hot mixture)
***Wear gloves while handling peppers and removing seeds- if not it will burn your skin for hours***

3/4 cup jalapeno’s (approx. 10. I do only 2 with seeds)
1/2 c red bell pepper (1 large pepper)
5 1/2 c sugar
1 1/2 c white vinegar
1 pkg. certo Liquid pectin ( 2 packets)

Fine chop peppers and add sugar and vinegar. Boil 2 minutes. Let rest 1 minute then add certo. Blend well and add 8 drops green food coloring. Skim off foam chunks. Put in jelly jars and seal. (I boil the lids so they seal well. You don’t have to water bath because it should be hot enough to seal.)

Serve over cream cheese with crackers. Enjoy!!!

Makes about 7-8 jelly jars.