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Jalapeno Jelly


3/4 cup green bell peppers (seeded)
1/2 cup fresh jalapeno peppers (seeded)
6 cups sugar
1-1/2 cups apple cider vinegar (50 grain)
1 – 6 ounce bottle Certo


Finely chop both kinds of peppers, then combine with sugar and vinegar and bring to a rolling boil; boil hard for 1 minute. Remove from heat, add Certo and mix well. Pour in hot sterilized half pint jars and seal with paraffin. All jellies boil up to 3 times the original volume. Be sure and use a good sized pot or jelly kettle. When you add the Certo, stir 2 to 3 minutes before pouring into jelly glasses to insure that the pepper bits are evenly distributed throughout the jelly.