Because working 8 hours isn't enough. . .

There's nothing like going to work for 8 hours and then deciding to go home and whip up a batch of pepper jelly.  The things that we do for family. . .

Pepper Jelly

1 bell pepper, chopped fine
4 decent sized jalepenos, chopped fine (about 1/3 c.)
1 1/2 c. apple cider vinegar
6 c. sugar
6 oz. Certo (or other brand) liquid pectin

Place peppers in a large pot with vinegar and sugar.  Bring the mixture to a boil.  Remove from heat and add the pectin.  Spoon into 1/2 pint jars.  The recipe should make between 6 & 7 jars (i.e. enough to share, if you have to).  And, always remember to sterilize your jars properly!  Safety first.


  1. Mmm, pepper jelly!

    I will never forget the one (and only, so far!) time I made it -- the night before my dietetic internship interview at North Oaks, and I didn't wear gloves when chopping the peppers, and I gave myself a 1st degree chemical burn that kept me up almost all night because of the pain. I still have one jar of that jelly left in the pantry, just waiting for the right occasion. :-)

  2. I can imagine. . . actually, I didn't wear gloves when chopping these peppers or a day or so ago when I chopped four times this much jalepeno for my second batch of salsa. THAT burned. . . actually, that just stopped burning this morning. You have to make sacrifices for food though! Ha.