Jalapeno Jelly

We eat this on EVERYTHING.  It is a great sandwich spread, good with any meat or fish, and wonderful over cream cheese served with crackers.

White Silk Purse Jalapeno Pepper Jelly

3 cups finely diced peppers, seeded

(jalapeno, bell, red bell, pasilla, Anaheim, etc.)

6 cups sugar

1 ½ cups cider vinegar

1 T crushed red pepper flakes
red or green food coloring, if desired

Bring the above to a a good boil in a heavy bottomed pan.  

Add 2 pouches of CERTO and boil for 1 minute more.  
Add food coloring if desired for a more festive color.

Seal in sterilized half-pint jars. 

-- Water bath 10 minutes.--

Note:  Wear gloves when seeding peppers.  The "heat" in peppers is all in the seeds and ribs.  Remove them for a milder flavor.  I halve or quarter the peppers and use a teaspoon to remove seeds a ribs.  Often this process will induce coughing.  Its just the peppers doing their thing.  :)

Hint of Jalapeño Cranberry Sauce

1 1/2 cups of water

2, 12oz bags of cranberries, rinsed

2 scant cups of sugar

10 large jalapeños, seeded and finely diced (about 2 cups)

Put all of the above into a heavy bottomed pot and bring to a boil.  Reduce to simmer for 15 minutes.  Cranberries will burst and mixture will thicken.

Ladle into sterilized half pint jars. Wipe rims clean. Use sterilized lids and rings to seal. Process in water bath for 10 minutes.  Makes about 6 half pints.

**If you are planning to eat it up within 2 weeks there is no need to process, just refrigerate. 

This is nice as a side sauce, great over cream cheese with crackers or veggies, and wonderful as a sandwich spread on turkey or ham sandwiches. Enjoy!

PS:  You can also make it without the jalapeños, but why?