Back in the spring, when it wasn’t 109 degreese outside and dry as a bone, our youth group sold flats of flowers as a fund raiser. After the orders were taken and the flowers delivered, it was time for the kids to come pick up there order at the back of the church and deliver them to the people who were anxiously awaiting.

After all of the plants had been picked up and delivered, Devin noticed that there were four plants that hadn’t been claimed. There were two Bell pepper and two Jalapeño pepper plants. When it was clear that no one wanted them, he brought them home and stuck them in the ground.

Of all the things Devin planted this year…those pepper plants surpassed them all. We had jalapeños running out of our ears!

And guess what? I don’t even like peppers! I don’t like anything hot or spicy at all! So what’s a girl to do with an abundance of peppers? Make pepper jelly of course 😉

Now you may be wondering what in the world is pepper jelly? Well, it’s jelly made from peppers ;-). I know it may not sound very appetizing but let me just pause right here and reassure you that if you pour a jar of this pepper jelly over a block of cream cheese and eat it with Wheat Thins…you will be sold on the idea! I had to force myself to stop eating it…seriously…it’s that good!

This recipe came from a church cook book (my faborite kind) from the First Assembly of God church in Hot Springs, Ar. It was submitted by my dear friend Linda Jester.

Here’s what you’ll need:

3/4 cup ground green Bell peppers

1/4 cup ground Jalapeño peppers

6 cups of sugar

1 1/2 cups white vinegar

6 oz bottle of Certo liquid pectin

A few drops of green food coloring, or red if you want red jelly. I did both so I could give them away for Christmas.

Here’s what you’ll need to do:

Grind bell peppers in food processor and measure out 3/4 cup.

Grind hot peppers just the same and measure out 1/4 cup.

In a large heavy pot place ground peppers, sugar and vinegar. Cook until mixture comes to a full rolling boil.

Cook one minute. Stir continually to keep it from boiling over because if it boils over…it would be easier to just throw your stove away rather than trying to clean it up 😉

After one minute remove from heat, add a few drop of food coloring and the liquid pectin. Mix well and let stand for 5 minutes.

Pour into sterilized jars and seal.

Now if you’ll excuse my I have to go eat a block of cream cheese and pepper jelly.

Thanks for reading! I love you more than a new box of crayons.