Grandmama's Jalapeno Jelly

"My grandmama's recipe is delish on cold fried chicken, crackers, veggies or whatever else. It's best with a layer of cream cheese served underneath the layer of jelly on whatever you decide to use it on. Cook time is an approximation / guess because I've only watched her make it. Cook time includes the set time overnight. Here are my grandmama's notes: "I found that using the 1/4 teaspoon in your measuring spoons makes it super easy to scoop all of the jalapeno seeds out of the jalapenos before you chop them up in the food processor. Just a hint I thought you might like to know. Also, it isn't the seeds that make it hot it is the membrane of the jalapeno. I think it's prettier when there are no seeds though and using the little measuring spoon saves all of the mess of having to scoop them out if you miss them.""
 
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Ready In:
12hrs 40mins
Ingredients:
6
Yields:
6 8 oz. Jelly Jars
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ingredients

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directions

  • Mix all ingredients together except the Certo.
  • Bring to a rolling boil, stirring often.
  • Remove from heat and stir in Certo.
  • Return to a rolling boil and cook for 1 minute stirring all the while.
  • Remove from heat and skim off any foam or seeds on the surface.
  • Pour into sterilized jelly jars and seal.
  • Store overnight to set.
  • Serve.

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Reviews

  1. I tried a recipe before this which was good, but this one is the BEST! It set up great and had a great flavor with a little bite. Thanks for posting this.
     
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