PEPPERS, LOVELY, ABUNDANT PEPPERS!
Jalapeno Pepper Jelly
- 10-15 Jalapeno chile peppers
- 1-2 red bell peppers
- 1 1/2 cups cider vinegar
- 1/3 cup lemon juice
- 6 cups sugar
- 6 ounces liquid pectin
Prepare peppers by cleaning and removing stems. What you do next depends on how hot you want your jelly. Be sure to wear disposable gloves while handling peppers.
- HOT – Put all peppers and seeds into food processor or mini-chopper and chop to medium fine.
- MEDIUM HOT – Remove seeds from half of the peppers and chop.
- MEDIUM – Remove the seeds from all but 1-3 peppers and chop.
- MILD – Remove all seeds from peppers and chop.
Remove seeds from bell pepper and finely chop. In a large saucepan add all peppers and vinegar and bring to a boil. Boil 10 minutes. Add lemon juice and sugar and return to a boil. Add liquid pectin and bring to a full boil for 1 minute.
The next step is up to you… there are three ways to proceed.
- For a thicker jelly, more like a marmalade, spoon jelly directly into hot, sterile jars.
- For a jelly with a bit of texture, strain jelly into hot, sterile jars and then add back about a teaspoon of the pulp into each jar.
- For a completely clear jelly, strain jelly into hot, sterile jars and discard pulp.
I actually did a combination of all three just to see how they would turn out. We used the leftover strained pulp as a sort of “chutney” along side a pork roast and it was delicious. (I can never discard anything that may be worth salvaging!)
The final step is processing 10 minutes in a boiling water canner. If you choose not to process this jelly so it will be shelf-stable, refrigerate for up to 2 months or freeze for up to 6 months.
There are many great ways to enjoy Jalapeno Pepper Jelly:
- Over cream cheese with crackers
- A dollop over havarti or brie cheese on a crusty slice of baguette
- With cream cheese stuffed into whole trout
- Warmed and used as a ham, chicken or pork loin glaze
- Mixed in with a salad dressing or marinade
- Out of the jar with a spoon…
