Jalapeno Jelly
By: Anonymous
Published: Friday, February 12, 2010 - 3:34pm

Ingredients




3 red bell peppers
6 jalapenos
cup white vinegar
2 cups sugar
1 pkt Certo

Preparation

1 Seed and chop the peppers in a food-processor. Heat saucepan; when hot, add peppers, vinegar, and sugar. Boil 10 minutes, add Certo, and boil 1 minute more. Cool. Pour into decorative 1/2 pint jars and refrigerate. 2 Serve with grilled meats or on cream cheese with crackers. Will last 2 months in the fridge.