Hot Pepper Jelly (country kitchen)

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Thought some of you might like this recipe: Hot Pepper Jelly: 2c. finely chopped jalapenos...1/2c. red bell peppers(green is fine)chopped...1 1/2c. apple cider vinegar...1t. salt...6 1/2. sugar...1 package Certo pectin...put everything in large pan except the sugar...bring to boil stirring alot...add sugar...bring back to boil...boil 1 minute...skim...jar...seal. This is really good if you like spicy food. It's particularly good on cream cheese on a Triscuit. You can dip pizza crust in it or put it on toast. A friend of mine likes it on baked potatoes. Enjoy!

-- Cindy (atilrthehony_1@yahoo.com), August 28, 2000

Answers

Cindy, I would like to try this recipe, but would it be ok to use something besides Jalapenos. We didn't raise jalapenos, only hot hungarian wax peppers, habaneros, and Cayenne peppers. Think these would work the same?

-- Denise Priest (Okie_Doky@hotmail.com), August 28, 2000.

I'm never without Jalapeno jelly! Love it on a bagel, esp. since I gave up dairy. It's great on a sandwich, like turkey, instead of mayo. Fat free, too. Thanks for the recipe, will print it out.

Yes, I'm sure other peppers would work just as well. Habeneros are hotter, so use less! Wear a baggie on your hand when chopping, or you'll forget later and touch your face!

-- Rachel (rldk@hotmail.com), August 28, 2000.


Nothing like rubbing your eyes or beak after handling jalapenos with bare hands! Boy does that ever wake you up!!!!! yeeeee haaaaa!!!!!!

-- Bob Johnson (backwoods_bob_2000@yahoo.com), September 04, 2000.

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