The lost pepper-jelly recipe was requested by Bernice Tawarahara of Palolo, who originally had obtained the recipe from Blanche Iaukea of Makawao, who first had obtained the recipe from Lucy Borge of Olinda, Maui.
"The jelly is bright pink and quite pretty, with a slight guava flavor," said Tawarahara, who said she's called the Jelly Lady for her contributions to the Iolani School Carnival. "This jelly is more expensive to make, but it's a little better tasting than regular pepper jelly and really is pretty."
9-1/2 cups sugarIn a large pot, combine all ingredients except Certo. Bring mixture to a boil ("watch carefully because it boils over quickly"); immediately turn off heat for 15 minutes, stirring occasionally.
2 cups white vinegar
1-1/2 cups ground fresh red bell peppers
1 cup fresh squeezed guava juice
4 Hawaiian red chile peppers
1 box (2 packets) Certo pectin
Return mixture to a hard boil for 1 minute, then turn off heat again and mix in Certo.
Pour in sterilized jars and seal with wax. Makes about 5 pints.
Approximate nutritional analysis per 1-tablespoon serving: 45 calories, no fat, no cholesterol, no sodium.*
