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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Hot Pepper Jelly










For Jackie:
Jackie, here is a recipe for pepper jelly that is merely poured over a block of cream cheese and served with crackers. I prefer original Wheat Thins.

Hot Pepper Jelly

15-20 Seeded and ground Jalapeño peppers-the more seeds you keep, the hotter the jelly will be.
6 C Sugar
1 1/2 C White vinegar
1/4 teaspoons Salt, if desired
6 oz (1 packet) Certo fruit pectin
Red or green food coloring-(optional)

Combine the hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.

Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal. Store in a cool place.
YIELD: 5-7 half-pints
Trudy in Slidell

http://www.nancyskitchen.com 


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