Tim’s Pepper Jelly

By “Certo,” I thought he meant Cento peppers, but my mom pointed out he probably means Certo Pectin. Thanks mom!

From a box sold in San Antonio, Texas.

Tim’s Pepper Jelly

Use rubber gloves when seeding peppers.

3/4 c. bell peppers, orange or red
1/2 c. jalapeno peppers
6 1/2 cup sugar
1 small bottle certo
1 1/2 apple cider vinegar

Seed and grind peppers, retaining juice. Add peppers to sugar and vinegar. Bring to a rolling boil, stirring from time [to time] with wooden spoon. Remove from heat and let cool five minutes. Add Certo. Let mixture stand until it starts to jell, stirring now and then so peppers don’t settle. Pour into glass and seal with paraffin.

Yesterdish reminder: Use modern canning techniques, please. Paraffin won’t prevent botulism.

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