Canning, DIY, Recipes

Turn Up The Heat

IMG_4267My favorite jelly that my grandmother used to make was jalapeno jelly. She would dollop it on top of cream cheese and crackers. To this day, I remember it being her go-to appetizer for family gatherings and our little afternoon treat on hot summer days. I think it was then that my love of the sweet and spicy combo began. I thought I’d share with you the recipe that she used to use. Admittedly, I may have wanted to share it with you just so I could whip up some crackers with cream cheese. Either way, I hope you enjoy it!

Jalapeno Jelly

  • 2 green bell peppers
  • 14 jalapeno peppers
  • 1 1/2 cups of apple cider vinegar
  • Pinch of salt
  • 5 cups of sugar
  • 1 packet of liquid pectin
  • 3-4 jalapenos, seeded and minced
  1. Coarse chop bell peppers and 14 jalapenos in a blender, pulse smooth
  2. Pour in a saucepan with the vinegar and bring to a boil for 20 minutes
  3.  Remove from heat and strain through cheesecloth or fine sieve
  4. Return pepper juice back to the saucepan and combine with salt and sugar
  5. Bring mixture to a rolling boil and stir in pectin
  6. Then add minced jalapenos and ladle the mixture into jars.

 

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.