Recipe by PlatinumBaby
This stuff is divine. I've been making it for years as a dip for taquitos, flautas, and burritos. I also discovered that if I mix it with sour cream and hot sauce it becomes dipping sauce of the gods. This recipe uses red wine vinegar and lime juice, something I didn't find anywhere here. I pour this into plastic containers with lids and store it in the fridge. It does keep longer than 5 days.
Top Review by Rylee's_Memaw
This recipe was my first attempt of making jelly and it was so easy! It is delicious, we use it to add flavor to a variety of recipes; stir fry, burgers, meatloaf, chicken....so yummy! You can double the recipe 1x and it will still fit in the blender, just be careful with it being so hot the top wants to blow off. It is a beautiful color when done! I have successfully canned this two times without a bath method, I do boil my lids to produce a good seal, do it immediately and within the hour you should hear your seals popping.
- 1⁄4 cup chopped red bell pepper
- 1⁄4 cup chopped green bell pepper
- 1⁄3 cup chopped seeded jalapeno
- 2 3⁄4 cups sugar
- 1⁄2 cup red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 6 tablespoons certo liquid pectin
Directions See How It's Made
- Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
- Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
- Skim off any foam that rises to the surface.
- Decrease the heat to low and simmer for 5 minutes.
- Stir in the pectin, increase heat to medium-high, and bring to a boil.
- Remove from heat and cool. The jelly will set as it cools down.
- When cool, cover and refrigerate for up to 5 days.