Some like it hot

 Wasn't that the name of a movie or something?  I never saw it, but it fits my post today.  You know I made the peach jalapeno jelly.  Well, well, well...let's just call that one a learning process.  I then decided that I needed to make regular jalapeno jelly especially since roasted jalapenos are big at the farm markets right now.  (Okay, they weren't roasted, but I had to throw that in because we have amazing produce here).  Okay, go ahead and call this one a learning process too.  Anyway, I made this jelly and evidently (yes, I screwed miscalculated), I didn't add enough (is it?) pectin.  I didn't add enough of whatever it is that thickens it.  However, it is very tasty and packs a good punch!  I live in an area where there is a Mexican food restaurant on every corner and they are all good.  So, hot and spicy is just what we do here. Anyhow, (focus, Holly, focus)...here is the recipe I used.  It packs quite a punch if you like a punch in your jelly.  (Every year I buy jalapeno jelly during the holidays and serve it over a block of cream cheese and scoop it onto several wheat thins.  It is the bomb!  My family loves it!  However, after paying about $6 for a small jar of jelly, I thought it was time to make my own.
Enjoy!  The recipe and picture are from the original author at Favorite Family Recipes.
Jalapeno Jelly
 

Ingredients

• 1 lg. red bell pepper
• 1 lg. green bell pepper
• 10 jalapenos- leave seeds in!
• 1 1/2 c. white vinegar
• 1/2 tsp. salt
• 6 c. sugar
• 1 pouch Certo liquid fruit pectin (usually by jello in wal-mart)
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Instructions

• In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to 'gel'). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.

Blessings,