Thursday, November 29, 2012

Red Pepper Jelly

A super versatile item to have on your shelf this holiday season. 

It's perfect to:

~give as a gift with a seasonal spreader knife attached with ribbon

~take to a party hostess as a thank you

~serve with crackers & cheese as a quick appetizer when company drops by

~taking munchies to a party?  Grab a bottle of jelly.  Pick up a box of crackers and block of cream cheese on the way.  Pour the jelly over the cream cheese and serve with crackers and cute little Christmas spreader.  

¼ cup Jalapeno peppers - a small can of Old El Paso or from a jar (250ml can/jar for a double recipe)
2 small fresh Jalapeno peppers (remove the seeds and the white parts)
¾ cup sweet red peppers in small pieces (2 large)
1 cup vinegar
3 tbsp lemon juice
5 cups sugar
½ bottle Certo (liquid)

Place all the peppers (Jalapeno and sweet red) in a blender with ½ c. vinegar.  Blend into a puree.  Pour into large pot and add remaining vinegar, lemon juice and sugar.  Add Certo and bring to a boil for 1 minute.  Remove from stove top and skim.  Pour into sterilized jars.  Makes 4  8oz. jars.


1 comment:

  1. Yummy! I like pairing it with cheese and crackers. xo


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