CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Lee Clark's Pepper Jelly
1-1/4 cup apple cider vinegar
3/4 cup sweet red bell peppers
1/2 cup jalapeno peppers
All peppers seeded and coarsely chopped
6 cups sugar
1 envelope Certo
Combine 1/2 cup vinegar with peppers in blender; pulse to fine chop (not mush). Add to sugar in large sauce pan. Rinse blender with remaining 3/4 cup vinegar and add to sugar. Mix sugar, peppers, vinegar and heat on high stirring constantly until mixture boils. Turn down heat, add Certo, return to boil for 2 minutes. Pour into sterilized pint jars, seal, and can in water bath for 20 minutes. Store in cool dark place and refrigerate after opening.
I usually make several recipes to store and give away as gifts.
Serving suggestion: Soften a block of cream cheese, pour pepper jelly over and use Ritz crackers to scoop and dip.
This is my brothers recipe. He was also known for making odd things such as garlic fudge and jalapeno cheese cake.
1-1/4 cup apple cider vinegar
3/4 cup sweet red bell peppers
1/2 cup jalapeno peppers
All peppers seeded and coarsely chopped
6 cups sugar
1 envelope Certo
Combine 1/2 cup vinegar with peppers in blender; pulse to fine chop (not mush). Add to sugar in large sauce pan. Rinse blender with remaining 3/4 cup vinegar and add to sugar. Mix sugar, peppers, vinegar and heat on high stirring constantly until mixture boils. Turn down heat, add Certo, return to boil for 2 minutes. Pour into sterilized pint jars, seal, and can in water bath for 20 minutes. Store in cool dark place and refrigerate after opening.
I usually make several recipes to store and give away as gifts.
Serving suggestion: Soften a block of cream cheese, pour pepper jelly over and use Ritz crackers to scoop and dip.
This is my brothers recipe. He was also known for making odd things such as garlic fudge and jalapeno cheese cake.
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