Ingredients
1 Lg. Red Bell Pepper
1 Lg. Green Bell Pepper
10 Jalapenos w/seeds
1.5 C. White Vinegar
1/2 tsp. Salt
6 C. Sugar
1 pouch Certo liquid fruit pectin
Preparation
In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 min. stirring often. Add Certo pouch and boil 1 more min. Filling canning jars. Water bath for 10 min. (wait a day or so before serving so the jelly has a chance to ‘get’). Makes about 6 half pints. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets. Enjoy!
