Pepper jelly

8 cups sugar

2 cups cider vinegar

2+ cups peppers: 2 green peppers and the rest jalapenos to make the 2+ cups (seed the jalapenos to make it less hot, but I left all the seeds in and with that much sugar, it was just fine)

1 packet liquid certo

Stir sugar and vinegar over medium heat until dissolved. Add peppers, stir and bring to hard boil over med-high heat. Boil hard 1 full minute. Remove from heat and let sit for 3 minutes. Add Certo; stir; pour into hot jars. Seal with hot sterile lids. Place upside down for 5 minutes. Turn back over and let side until sealed.

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