QueenBeeGrannyJean
02-22-2007, 04:22 PM
1 cup jalepeno peppers or 11-12 peppers
1 cup apple cider vinegar
1 bottle Certo or 2 pouches Certo (total 6 ounces)
1 cup chopped green or red bell peppers
1 1/2 cups apple cider
6 1/2 cups sugar
Deseed all pepper (unless you desire HOT jalapeno jelly). Chop all peppers in chopper,
but DO NOT puree. Bring all ingredients to a boil, hard rolling boil, except Certo.
Boil 5 minutes. Add Certo, return to full rolling boil and boil exactly one minute,
stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Immendiately fill fars to 1/8" of tops. Wipe jar rims and threads. Cover quickly with flat lids.
Screw bands tightly. Invert jars 10 minutes on counter top and then turn upright.
Store unopened jelly in coolk, dry, dark place up to one year. Store poened jelly in
refrigerator up to 3 weeks. IF YOU WANT HOT JELLY INCLUDE SEEDS FROM MOST PEPPERS IN JELLY WHEN MAKING.
1 cup apple cider vinegar
1 bottle Certo or 2 pouches Certo (total 6 ounces)
1 cup chopped green or red bell peppers
1 1/2 cups apple cider
6 1/2 cups sugar
Deseed all pepper (unless you desire HOT jalapeno jelly). Chop all peppers in chopper,
but DO NOT puree. Bring all ingredients to a boil, hard rolling boil, except Certo.
Boil 5 minutes. Add Certo, return to full rolling boil and boil exactly one minute,
stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Immendiately fill fars to 1/8" of tops. Wipe jar rims and threads. Cover quickly with flat lids.
Screw bands tightly. Invert jars 10 minutes on counter top and then turn upright.
Store unopened jelly in coolk, dry, dark place up to one year. Store poened jelly in
refrigerator up to 3 weeks. IF YOU WANT HOT JELLY INCLUDE SEEDS FROM MOST PEPPERS IN JELLY WHEN MAKING.