Too Many Peppers?

Jalapeno1Did you plant peppers, specifically jalapenos? And did you plant way too many of them? Of course you did! Well, they’re ripening now and the only thing to do is make a batch of jalapeno jelly. (Yes, we’ll cover jalapeno poppers some other time.)

This recipe is easy even for canning newbies. You can go natural or add a drop of green food coloring. The liquid pectin is generally available in the grocery store, alongside the powdered stuff.

How to use it? Well, the classic way is as a topping for cream cheese and crackers. But we like it as a glaze for grilled chicken or pork. And gifting others with a jar ain’t a bad idea, either.


Jalapeno Jelly
(4-5 half-pint jars)

3/4 pound jalapenos, cored and seeded
2 Cups apple cider vinegar
6 Cups sugar
2 pouches liquid pectin
3 drops of green food coloring (optional)

Wash, seed, and core the jalapenos – you’re going to want to use gloves for this, unless you’re a masochist.

Place the peppers in the food processor; add 1 Cup of the vinegar and puree them – a coarse puree is fine, if you want to see specks of pepper.

Transfer the mixture to a large saucepan. Add the remaining vinegar and the sugar. Stirring constantly, bring to a full boil over HIGH heat. Adjust the temperature to boil for 10 minutes.

Stir in the pectin and return to a full boil; boil for 1 minute. Remove the pan from heat and skim off any “foam” with a metal spoon. If desired, you can add food coloring.

Ladle jelly into clean, warm canning jars, leaving a 1/4″ head space.  Wipe the rim of the jar and put on sterile lid.  Screw on the top. Process in a water bath for 10 minutes.

Remove the jars, let them cool, and check for good seal. And here they are:

Jalapeno2

 

 

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