amarbledesk.com 

jalapeño jelly

If you’ve never had jalapeño jelly the concept may seem strange to you. Jelly is sweet and jalapeños are spicy and savory! But jalapeños, like all peppers, are fruits after all. Chock-full of vitamin C and sugar, too. They make a fantastic jelly with a unique and delightful flavor.

If you like your jelly very hot, leave the seeds and ribs in the peppers. If you like your jelly mild, completely remove the seeds, stems, and ribs from the peppers. Use rubber gloves unless you are a masochist. If you like your jelly somewhere in between, remove the seeds, stems, and ribs, and then add back a portion of the removed seeds.

If you like red jelly, use all ripe peppers. If you like green jelly, use all green peppers.

Ingredients

1 1/2 pt jalapeño peppers (all red or all green)
2 c apple cider vinegar
6 c granulated white sugar
6 oz liquid pectin

Supplies

5 half pint OR 3 pint Ball jars
jarring lids
jarring bands
your own standard home boiling-water canning setup

Directions

Set up your standard boiling-water canning rig. If you don’t know how to preserve, find out how (maybe from http://www.freshpreserving.com) and then come back to this page.
1 Sterilize your jars, lids, and bands.
2 In a food processor, puree the peppers in 1 cup of the vinegar.
3 In a saucepan, combine the pepper puree with the remaining 1 cup of vinegar and all 6 cups of the sugar. Bring to a boil over high heat and boil for 10 minutes. Stir often.
4 Add the pectin and boil for 1 more minute, stirring often. Skim off any foam.
5 With a ladle, carefully spoon the hot liquid into the hot jars, leaving at least 1/4 inch headspace.
6 Wipe the jar rims, place lids on jars, and screw on the bands.
7 Process for 10 minutes according to your normal procedures.
Let cool and set aside for party time or breakfast!

In my family, we like to have jalapeño jelly on top of a dab of cream cheese on a Triscuit. Peanut butter and jalapeño jelly sandwiches are also da bomb. Based on the Ball recipe at http://www.freshpreserving.com/recipe.aspx?r=247