Mom’s Jalapeno Jelly

By Jalapeno Gal77 -via APN

The girls and I made this delicious Jalapeno Jelly this weekend and it turned out fabulous.  I love making this because it is so easy to make and it’s my favorite color.  Green!!!  If you know people who enjoy a little bit of spice, this also makes wonderful Christmas presents.  Take a piece of holiday fabric and cut a square out of it, then place it between the seal and the ring. Take a piece of ribbon and tie it around the ring, perhaps with a little note card, with its uses on it or the recipe.  Our absolute favorite way to use this jelly is on a cracker of our choice with some cream cheese on top, then top it off with a small spoon of jelly.  Delicious!!  You could also mix some in with some cream cheese and make a wonderful dip for chips or crackers. We have also put some in a bowl and smashed it with a spoon and used it as a marinade for chicken and for chicken fajitas. It can really be used for anything!!



Ingredients:

• 2 jalapeno peppers, seeded and chopped (always wear gloves handling jalapenos or you will regret it!)  If you want to holiday it up you can use one green and one red pepper.

• 3 medium green peppers, cut into 1 inch pieces

• 1 and ½ cups white vinegar

• 6 ½ cups sugar

• ½ – 1 teaspoon cayenne pepper

• 2 pouches (3 oz each) liquid fruit pectin (made by sure-jell, it comes 2 packages in one box, you will use both)

• About 6 drops green food coloring (optional, but great for looks especially around Christmas, add some red fabric under the ring and voila, Christmas presents!)

Steps:

• Step 1: In a blender or food processor, put your jalapenos and half of the bell peppers with ½ a cup white vinegar.  Process until its pureed, then put into a heavy saucepan with a lid.  This is my favorite part because I am a sucker for kitchen gadgets lol !!

• Step 2:  Repeat with the remaining peppers and add another ½ cup of vinegar with them.  Put it in the pot with the other mixture and add cayenne, sugar and remaining vinegar.  Stir it all together and bring to a rolling boil stirring constantly.  Quickly stir in pectin and bring to a boil stirring constantly for 1 minute.  It’s going to look gross at this time but it won’t look like that when you finished, I promise.

• Step 3: Remove from heat and skim off the foam on top.  Add food coloring if ya want to. ( I always do)  Carefully ladle hot mixture into half pint jars, leaving ¼ inch head space from the top. Remove air bubbles, wipe rims and attach seals.

• Step 4: Process in a boiling water canner for 10 minutes

I get about 7 half pint jars when I make this, but you can always double it up!!  I forgot to add this in my article on preserving jalapenos last time and I promised I would get this out to our readers so here it is and I hope you enjoy!!

Keepin it Spicy,
Jalapeño Gal