I saw a recipe for jalapeno jelly, and I couldn’t stop thinking about it until I made some! It was delicious, but I’ve got several different recipes to try so we can find the one we like best. I can’t wait for lots of peppers out of my garden this year!
1 red bell pepper (remove seeds)
1 green bell pepper (remove seeds)
10 jalapenos (leave seeds in!)
1 1/2 c apple cider vinegar
1/2 t salt
6 c sugar
6 oz liquid pectin
Finely chop peppers in food processor or blender (may need to add some of the vinegar). Put in a large pot with remaining vinegar, salt, and sugar. Boil for 10 minutes, stirring often. Add pectin and boil for one more minute. Fill warm, sterilized canning jars. Put in a water bath for 10-20 minutes.**
**All the instructions I read said 10 minutes, but when I was done with my jelly, I read something that came in my pectin box saying water bath time should increase with altitude, which would have put my time at 20 minutes. So far it’s fine. And since I’m VERY new to canning (as in, this was my first time ever doing it), I don’t have the experience to know what’s what.
*If you’ve never canned before, borrow a friend or a book to show you the ropes. You have to be careful to get a proper seal, or else you’ve just wasted a lot of time, money, food and effort. I really hate wasting those things.
*This recipe was super mild. I don’t like tons of kick, but this was just missing a little pizzazz. If I try this recipe again, I would replace the green bell pepper with more jalapenos.
*Even hubby was aghast at the amount of sugar in this recipe. That’s just the name of the game with jelly, but it’s also what takes away heat from the peppers.
*We made appetizers with crackers, cream cheese, and jelly. What I really wanted was jalapenos poppers, but since Costco doesn’t carry them anymore (gasp!) I’ll have to find them somewhere else. So sad, I’ll be craving poppers until I get some!