Pepper Jelly (Gerald’s way)


2 large or 3 small bell peppers

¼ cup hot peppers (chopped with the stems and seeds removed)

1½-cup vinegar

5 to 5 ½ cups sugar

1 box Certo (2 packages)

5 half pint jelly or canning jars with sealing lids


Remove the stems and seeds from the bell peppers and put them in a blender.  Add the vinegar and hot peppers, blend until smooth.  Place the blended peppers in a 5-quart Dutch oven or large pot adding the sugar, bring to a boil and remove from the heat.  Stir in 1 box (2 packages) Certo, put into the jars and attach the lids.  Allow cooling.  They should seal.  Once they are sealed they can be stored in the cupboard for later use. They make great gifts.  Occasionally some will not seal, they can be stored in the refrigerator indefinitely.


G Roper – FWB, FL




Makes 5 half pint jars of pepper jelly.