Jalapeno Jelly

October 8, 2009 at 2:42 pm 2 comments

Jalapeno Peppers-5

Those of you with gardens are probably already enjoying the rewards of your efforts – if they haven’t frozen yet. If you grew (or even if you didn’t, you can buy) some jalapeno peppers, you might want to try this jelly. A good, long – time friend of ours, Ryan Schoonover brought us a jar of this. We use it in cooking southwestern dishes, but the favorite application is to pour a little over a brick of cream cheese, and dig at it with crackers.

Ingredients:
2 medium red bell peppers, seeded and cut into eighths
6 jalapeno chilies (remove seeds from at least two of them, depending on how hot you want it)
8 cups sugar
2 cups apple cider vinegar
1 box (6 oz.) liquid pectin

Directions:
In a food processor, pulse peppers and jalapenos; do not puree, but rather finely chop. In a 4 quart saucepan, heat peppers, chilies, sugar, pectin and vinegar on high heat until it boils. Skim foam, boil again, repeat. Pour into 9 half-pint canning jars, seal with lids & rings. Process 7 minutes in hot water bath.

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2 Comments Add your own

  • 1. angie  |  October 8, 2009 at 8:42 pm

    Thanks so much for your nice comment on my blog! It really made my day! I’m now subscribed to your blog in my reader. 🙂 This Jalapeno jelly looks great; my husband is a big fan of spicy foods so we’ll have to give it a try!

    Like

    Reply
    • 2. bradcreerhrcooks  |  October 8, 2009 at 8:56 pm

      Thanks Angie. There are a LOT of recipes on your blog that I want to try, that most recent cupcake looks too good to eat – but I would! 😉

      Like

      Reply

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