Ingredients:
6½ cups sugar
1½ cups cider vinegar
1 box Certo (6 oz) (contains 2 foil packs, use both pks.)
1½ cups chopped green peppers
1½ cups seeded jalapeno peppers
red or green food coloring if desired
7 - 8 jars (½ pint size) with lids and rings
Directions:
Place peppers in a blender or food chopper and chop well. Place sugar, vinegar, food coloring (if desired), and pepper mixture in pot. Stir to mix. Bring to medium rolling boil and boil for 10 minutes. Then add both packets of Certa (2 packets come in a six ounce box) and stir well and boil for an additional minute. Remove from fire. Defoam with metal spoon if necessary. Ladle into prepared jars. Put flat lid on and just fingertip screw on rings. Do not turn tight at this time; turn just enough to close. You'll eventually hear lids snap down sealing themselves and then you can screw the ring a little tighter. Sometimes lids will seal overnight and sometimes within a few minutes or hours. You can also turn the jars over once or twice to mix peppers throughout the jelly after sealed before jelling occurs.
--**Notes**--
Follow Certa's directions on not doubling recipe.
If food coloring is used, (red or green for holidays for instance), jelly will look dark in jars, but will look fine when served. Normal color is a golden color and looks good with the red and green peppers.
Also jars should be warm when jelly is poured into them. This can be accomplished by running them through the dishwasher and taking them out when hot and used immediately. This facilitates the jars sealing process when lids are applied. They will seal totally in several hours. You can also prepare clean jars by putting them in some water in a pot over medium heat until hot. Jars that have not successfully sealed after 24 hours should be refrigerated and used first. Successfully sealed jars will keep on the shelf without refrigeration until opened.
To make 2 batches of pepper jelly, 14 or 15 jars (½ pint size), it will take about the following amounts:
4-5 medium to large red and/or green bellpeppers
12 (approximately) medium jalapeno peppers
You can divide the jalapeno peppers into 1 ½ cups for each batch. Use less jalapenos if less hot is desired. Then divide the 4-5 red and or green bellpeppers into 1 ½ cups for each of the batches.
