1 1/2 capple cider vinegar
1 1/4 cjalapeno peppers, fresh & ground
2 pkgcerto (2 pkgs. in 1 box)
1 cchopped onion, fine (may also grind up)
2 dash(es)green food coloring, optional
How to Make Hot Pepper Jelly
- Bring onions, sugar, vinegar and peppers to a full rolling boil. Let stand to cool for 10 minutes. Add Certo. If you want this a pretty geen color, add a few drops of food coloring. Stir well. Pour into steralized glass canning jars the jam and jelly size and cover with melted paraffin wax and let cool. Makes 9-8oz. jars.
- We use this jelly on eggs, pork chops,hamburgers, hot dogs anything. Put on your dinner table like you do your ketchup.
- I use about 1 3/4 pkg. Certo. We like the jelly a little thiner. Easer to spread.