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Ingredients:
3/4 cup Jalapenos
2 Bell pepper, green, seeded,
-chopped
1 1/2 cup Vinegar, white
6 1/2 cup Sugar
2 package Certo
1 tbsp Dried red pepper flakes
Food color, green, optional
Instructions:
Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar.
Cook over high heat, stirring constantly, until liquid comes to a
full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in
liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if
desired. Immediately pour into hot sterilized jars and vacuum seal.
(Hot water bath method, or may be refrigerated up to 6 weeks).
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Jalapeno Jelly I Recipe brought to you by Mexican Recipes To-Go
