I think a very fun use of jalapenos is jalapeno jelly. I like it on crackers and cheese, and I like to spread cream cheese on a toasted bagel and then spread jalapeno jelly on top of that. This recipe is based on a recipe from 175 Best Jams, Jellies, Marmalades and Other Soft Spreads
Jalapeno Jelly
(printable recipe)
(makes about 6 half-pint jars)
10 jalapenos
2 cups vinegar
6 cups sugar
2 pouches liquid pectin
Remove ribs and seeds from jalapenos and puree peppers in a blender or food processor. Combine with vinegar and sugar and bring to a full rolling boil. Add liquid pectin, return to a boil, and boil hard for one minute. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Posts
Three Ingredient Fig Jam for Canning
1 year ago
Great idea... we love pepper jelly and have a jalapeno plant on our deck that produces lots! I will give this one a try!
ReplyDeleteAaah, jalapeno jelly! I also have made a jalapeno jelly with great success, believe not! Mine has apples in it, but yours looks very very good too. It's so unusual that people are drawn to it and then can't stop eating it. YUM
ReplyDeleteHello Ms. Charlotte!
ReplyDeleteThis is very interesting! How would you describe the taste? Is it hot?
I am still getting jalapenos from my "hot pots." Maybe I can save enough jalapenos to try this recipe. I wonder if I cut this recipe in half if it would be worth it? Do you think it would work ok?
I am not sure my Daddy would eat jalapeno jelly! I know Momma would try it!
It is mildly hot, and also sweet. I think cutting it in half would work well.
ReplyDeleteMy family loves jalapeno jelly, but when I tried to make it before it never set up do to our elevation (9000 ft). Do you know if this jelly will set at that elevation without any adjustments other than the longer processing time?
ReplyDeletei'm greatly interested how this will taste. I know jalapeno are very hot.
ReplyDelete