In loving
memory of my grandmother,
Rethey Jewel Burroughs Wells
Born 1914 in Guy, Louisiana
Died 1992 in Polk County, Florida
My husband,
Gary, absolutely loved my grandmother's pepper jelly, slathering it on roasted
meats, hotdogs, green beans, turnip greens and many of my casseroles. When I
asked her for the pepper jelly recipe just two years before she died, she sent
it to me, saying she was naming it after him. Today we grow our own peppers for
the jelly, and use it as an ingredient in our secret family barbeque sauce! A
milder jelly can be achieved by using less hot pepper and more bell pepper, and
by seeding the hot pepper.
Gary's Pepper Jelly
6 ½ cups
sugar
1 ½ cup
white cider vinegar
1 cup ground
bell pepper
½ cup hot
ground pepper (such as jalapeno)
1 bottle
Certo
Mix sugar,
vinegar and peppers. Cook over low heat and boil two minutes. Set off, let stand
5 minutes, add Certo, stir well, put pepper jelly in sterilized jars.
