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| AUNTIE M'S JALAPENO JELLY | |
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1 large poblano pepper 1 orange bell pepper 1 red bell pepper 1 yellow bell pepper 4-6 orange habanero peppers 12-14 jalapeno peppers 2 cups apple cider vinegar 5 cups sugar 2 pkgs Certo 6-9 clean, sterilized 1/2 pint canning jars, keep them hot in the sterilizing water until ready to use. (Note: you can use green bell peppers, in lieu of Poblano and colored bell peppers, but I have found that the Green bell pepper flavor tends to overwhelm the Jalapeno and Habanero pepper flavor and the Poblano gives it a nice smooth flavor). FIRST AND FOREMOST: Always wear gloves when working with the Habanero and jalapeno peppers, even when washing the dishes after every thing is done. Wash and drain all peppers. Remove tops and seeds, wash inside Habanero and Jalapeno seeds to make sure they are all gone. Chop peppers into approximately 1 inch chunks. Using a clean blender, process peppers in blender until finely ground, using a small amount of vinegar to keep them moving. Place in large non-reactive pot (I always use the last cup of vinegar to rinse the small particles of peppers into the pot). Add Certo. Cook over high heat until it reaches a full boil. Add sugar all at once. If you don't like the color, add a few drops of green food coloring at this time. Cook until you have a full roiling boil again. Boil 1 minute, and check for proper "set". Note: I have in some cases, when the weather was very humid, had to add 1/2 box of Sure-Jell no-sugar pectin at this point n order to get a good firm gel. Fill prepared 1/2 pint canning jars to within 1/2 inch of top. Wipe the rim of the jar clean with a damp cloth. Put 2-piece lid on jar and move the jar to the side, then fill the next jar. When all jars are filled and caps are on, place in boiling water bath for 5 minutes (or length of time suggested for your altitude). Remove from water bath and allow to cool for 24 hours before moving. Makes 6-9 1/2 pints and makes a great Christmas present...At least here in Texas it does! Submitted by: Margaret Cline | |
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I spoon this over soft cheese on a cheese plate.. Use it in a crock-pot with meatballs for party meatballs and bake on top of brie cheese wrapped in puff pastry. Its also wonderful just swirled into cream cheese and on top of Ritz crackers.