For Pepper Jelly, combine peppers in large pot with the vinegar and sugar. Bring to a boil and boil for 10 minutes. Stir in Certo and boil another minute. Pour in jelly jars and seal. Store in refrigerator.
To serve, place cream cheese in serving bowl and pour a jar of jelly over top. Serve with assorted crackers.
NOTE: For a milder flavor, remove seeds and ribs from jalapenos.
Ingredients
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8 ounces cream cheese
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1 box crackers
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PEPPER JELLY:
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2/3 cup jalapeno peppers, finely chopped
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1/2 cup green bell pepper, finely chopped
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1/2 cup red bell pepper, finely chopped
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1/2 cup yellow bell pepper, finely chopped
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3 cups apple cider vinegar
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11 cups sugar
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2 packets Certo (do not use Sure-Jell)
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