Here’s a recipe for Pepper Jelly that comes from the Cross Country Cookery cookbook.
Certo is the name brand for Sure-Jell Pectin and you can find it in most any grocery story – often right by the canning supplies.
- 6-10 green peppers
- 6 red hot peppers
- 3 long yellow Italian peppers
- 3 cup cider vinegar
- 10 cup sugar
- 2 bottles certo
Grind green peppers. Chop hot peppers and yellow peppers very fine.
Combine peppers, sugar, and vinegar. Bring to a boil. Cook over low heat 10 minutes. If peppers are extra juicy you may have to cook a little longer.
Stir, adding certo (check for freshness). Stir well. Skim off foam. Cool 1 min.
Pour into hot sterilized jars. Seal.