Grandmama's Jalapeno Jelly |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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My grandmama's recipe is delish on cold fried chicken, crackers, veggies or whatever else. It's best with a layer of cream cheese served underneath the layer of jelly on whatever you decide to use it on. Cook time is an approximation / guess because I've only watched her make it. Cook time includes the set time overnight. Here are my grandmama's notes: I found that using the 1/4 teaspoon in your measuring spoons makes it super easy to scoop all of the jalapeno seeds out of the jalapenos before you chop them up in the food processor. Just a hint I thought you might like to know. Also, it isn't the seeds that make it hot it is the membrane of the jalapeno. I think it's prettier when there are no seeds though and using the little measuring spoon saves all of the mess of having to scoop them out if you miss them. Ingredients:
1/2 cup bell pepper, crushed in blender (mango colored) |
1/2 cup jalapeno pepper, crushed in blender |
1 1/2 cups cider vinegar |
5 cups sugar |
1/2 teaspoon cayenne pepper |
certo (one envelope) |
Directions:
1. Mix all ingredients together except the Certo.
2. Bring to a rolling boil, stirring often.
3. Remove from heat and stir in Certo.
4. Return to a rolling boil and cook for 1 minute stirring all the while.
5. Remove from heat and skim off any foam or seeds on the surface.
6. Pour into sterilized jelly jars and seal.
7. Store overnight to set.
8. Serve.
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