Hot Pepper Jelly
Ingredients
- 3/4 pound red jalapenos (227 g)
- 2 cups cider vinegar, divided (253 g)
- 6 cups sugar (1,200 g)
- a good pinch of salt
- 1 pouch Certo liquid pectin (3 fl oz)
Organization Tags
Tags easily organize your Recipe Library
Tags easily organize your Recipe Library
Comments