Red Pepper Jelly


Ingredients:

¼ cup Jalapeno peppers - a small can of Old El Paso or from a jar (250ml can/jar for a double recipe)

2 small fresh Jalapeno peppers (remove the seeds and the white parts)

¾ cup sweet red peppers in small pieces (2 large)

1 cup vinegar

3 tbsp lemon juice

5 cups sugar

½ bottle Certo (liquid)


Preparation:

Place all the peppers (Jalapeno and sweet red) in a blender with ½ c. vinegar.  Blend into a puree.  Pour into large pot and add remaining vinegar, lemon juice and sugar.  Add Certo and bring to a boil for 1 minute.  Remove from stove top and skim.  Pour into sterilized jars.  Makes 4  8oz. jars.



Take Six

www.lisatakesix.blogspot.ca

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