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Aunt Glady’s Pepper Jelly

Yvonne Tally
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If you have not met my Aunt Glady, take a look at the Around The Table article titled Aunt Glady’s Knickers. She was the sweetest, toughest woman I have every met. I never heard a bad word come out of her mouth, or a bad meal out of her kitchen. This jelly is great on the Pork Panini, or as an accompaniment for cheese and meats. Try it on the Cloud Biscuits and you will think you have gone to heaven.
 

sweet red pepper 3/4 cup chopped small
hot red chili pepper flakes 1/4 cup (jalapeño may also be used)
granulated sugar 6 1/4 cups
cider vinegar 1 1/2 cups
Certo® 1 bottle
 

• Bring sweet peppers, chili flakes, sugar and vinegar to a hard boil.
• Set aside for 20 minutes.
• Stir.
• Return to head and bring back to boil for 2 minutes.
• Remove from heat and add Certo®.
• Stir for 5 minutes.
• Place in sterilized tempered (heat jars slowly to the same temperature as the jelly so glass doesn’t break) jars and seal.
• Keep refrigerated after open.
• If storing at room temperature, make sure jelly is heat sealed.

AUTHOR

Yvonne Tally

All stories by: Yvonne Tally