I usually, not always, use Certo Liquid Fruit Pectin for my jam. This time I used the recipe that came inside the Certo package and then I water-bath canned this batch. Because I got an electric canner for Christmas that I finally had time to open and play with. Such fun! It will do pressure canning or water-bath canning, as long as the jars are only pint or half-pint.

  • Yield: 7 cups
  • Ingredients:
  • 6 large jalapeno peppers
  • 1 red bell pepper
  • 1 green bell pepper
  • 6-1/2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1 Tbsp. crushed red pepper
  • 1 pouch CERTO liquid fruit pectin

Deseed the peppers and dice very small. Measure 2-3/4 cups peppers into a large saucepan. Stir in sugar and vinegar. Stirring frequently, bring the mixture to a full rolling boil over medium-high heat. Let it boil for exactly one minute, stirring constantly. Remove from heat and immediately stir in crushed red pepper and CERTO. Skim any foam off with a metal spoon. The pepper jelly is ready and now it is a matter of preserving it. That part I leave up to you.

Notes: I didn’t use all 6 of my jalapeno peppers. I realized I was going to have too much “fruit” so I measured as I diced so as not to waste any. If you decide to process the jelly in jars, as it cools you will need to shake it around so that the “fruit” is distributed throughout the jar. Otherwise it floats to the top. I think a jar of this jelly would taste amazing heated in a crockpot with a batch of meatballs or brussels sprouts, or served on crackers with cream cheese.