Jalapeno Pepper Jelly Recipe… curiously hot

I’ve been thinking about Jalepeno Pepper Jelly for weeks, as my pepper plants have made more spice than I know what to do with. But, I thought, it’s going to take up so much time! But, I thought, it will be so messy! So, today was the day. I decided to tackle the jelly, and with little time or mess and I even enjoyed a bit over cream cheese for my dinner appetizer.

Nope, I’m not a stay at home mom. I worked a full day, then came home and made dinner, as well as this jelly. Oh, and this is definitely only my second time making Jam (check out the first time here).

When my hubby came in and I said I had made jelly today you should have seen the surprise on his face… yep, it’s that good and you might as well go make it now.

A word about the peppers… I grew a bunch of random peppers in my garden this year, so I used whatever I had. I used jalepeno, anaheim, serrano & cayenne. Some had turned red and some had become a bit dry, but after chopping them all up and putting them in they all came together nicely

When I have people over I love to make a nice spread, and since people know that I like to cook I always feel like I should make everything from scratch… now I’m so excited that I’ve already made an appetizer for our next few parties, and I’ll I have to do is spoon it over cream cheese, set out crackers and relax.

Ingredients:
1 cup of chopped up hot peppers.
1 cup of red bell pepper (1 big one!)
1 cup of white vinegar (apple vinegar would work well too!)
2 cups of water
6 tbs pectin (1 box)
4 cups of sugar
3 drops of red food coloring (optional)

You can use fancy tools like me (I have this ball utensil set that works well) but you can probably get away with some kitchen tongs… the most useful part of the jam utensil set is the stick with a magnet on the end because you can grab the lids right out of hot water.

1. First make sure your canning equipment is ready. Today’s canning session was last minute so I just boiled the jars, took them out and put them upside down on a towel, then I threw the lids in to the hot water to sit until I was ready for them.

2. Chop up all the peppers (spicy and red)… I just did a rough chop then threw them a bit at a time into my mini cuisinart and pushed chop. Then I got a bunch of tiny bits of pepper and kept going until I got a total of 2 cups. Throw this in a medium pot.

3. Add 1 cup of vinegar and 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes.

4. Add the pectin and mix. Heat it to a rolling boil. If you want it to look really red you can add some food coloring now.

5. Add the sugar and stir for about 5 minutes until everything’s very dissolved and boiling fairly well.

6. Now add this quickly into your jam jars and put the lids on.

7. Turn the jelly jars upside down until the lids seal and when you push on the top it doesn’t click in and out.

8. You’re done! This is great served over some cream cheese with crackers as a super yummy appetizer.

I wrote up all the fancy canning stuff when I made the loquat jam, so if you want to boil the jars afterwards you can go for it! Check out my old post to see it, however my grandma says you don’t have to do that much work, so I tried it the easy way this time!   (Don’t tell, she said it’s our secret that making jam is so easy).

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