Jalapeño Pepper Jelly
Here's a delicious jelly recipe I've always loved. We often got Jalapeño Pepper Jelly in Germany at Ward parties. It's apparently very popular among Mormons. However, I wasn’t able to get the recipe until Sister Patsi Saas published hers in the Valle Verde Ward Recipe Book (thanks Patsi). It's best on crackers with cream cheese.
1 Cup Bell Pepper, chopped
8 to 9 Fresh Jalapenos, chopped
6-1/3 Cup Granulated Sugar
1-1/3 Cup White Vinegar
Red or Green food coloring (optional)
1 Bottle Certo (2 packets)
2 to 3 Tablespoons Lime or Lemon Juice
Melted Paraffin Wax
Combine bell pepper, jalapeños, sugar, and vinegar in a saucepan. Add food coloring as desired.
Bring to a boil; remove from the heat and add Certo. Return to the heat until boiling point is reached; then, remove from the heat again.
Add lime/lemon juice.
Pour into sterilized jars, stirring often to distribute peppers.
Pour melted paraffin wax on top of jars to seal.
Allow mixture to cool. Serve with crackers and cream cheese.
Site Updated: 7 Dec 2017