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I make jalapeno jelly using lemon juice instead of vinegar (fridge and freezer only) and use the jelly as a filling for peanut butter cookies. But only when company comes! They are both deadly and dangerous.
Leader of "Leptin and Cold Thermogenesis" sparkteam. www.sparkpeople.com/myspark/groups_i
Thanks for the recipe! I looked on line for a few ideas for using this:
1. Peanut butter and Jalapeno Pepper Jelly sandwich
2. with Cream Cheese on an everything Bagle
3. on ice cream
4. put a spoonful in the blender with your Margarita
5. use for making thumb print cookies
6. serve with any kind of meat
7. great on corn bread
Towanda! Righter of Wrongs, Queen Beyond Compare!
Great works are performed not by strength, but by perserverance.
Seek first to understand before you seek to be understood.
Jalapeno Pepper Jelly
1/2 cup Jalapeno peppers
2/3 cup Bell Pepper
Take seeds out of peppers and finely chop. Put peppers in blender or food processor with 1/2 cup vinegar and chop well.
Place pepper mixture in large saucepan and add 1 more cup vinegar.
Add 6 1/2 cups sugar.
Bring to full boil and boil hard for 1 minute.
Lower heat and simmer for 5 minutes.
Add 6 oz. Certo* and and 5 drops green food coloring.
Bring back to full boil and boil hard for 1 minute.
Pour into hot jars and seal. (10 minutes hot water bath)
*Use Certo, not Suregel!!!
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