Thursday, November 04, 2010

Jalapeno Jelly

What else was I supposed to do with almost a pound and a half of jalapenos?

A few things you'll need to make jalapeno jelly:

A lot of jalapenos. My recipe called for 3/4 of a pound. Depending on the size, mine were smallish you'll need 30-40. I used 20ish and the big shishito. Or buy a pound at the store and it'll turn into 3/4 when you seed them.

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Gloves.

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Gloves are absolutely essential and you're hands will thank you later. Trust me. I learned this lesson the hard way last year making bacon wrapped, cream cheese stuffed jalapenos. You want gloves. I bought these with my flex card and thought it was hilarious since I wasn't actually buying them for medical reasons, but for cooking.

You will also need liquid pectin. I looked at several recipes and this was to one constant (many recipes use bell peppers and just a few jalapenos. This recipe really isn't very hot. It's kind of sweet). The jelly won't set if you use powdered pectin.

I had thought about not using the food coloring that's optional in the recipe, but changed my mind during the cooking. My jalapenos went from this:

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To this:

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Who wants to eat brown jelly?

If you ever need a facial try canning. Look at all this steam:

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Something else I learned, make sure you put the ring on the lid of the jar before you process. Otherwise you'll have sticky jars and jelly floating around in your canner. I don't know how I missed that on one of the jars but I did.

Finished product was 8 jars, 7 if you take away the one that I messed up.

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This is great poured over cream cheese and served with crackers. Perfect for holiday entertaining!

Here's my recipe:

Jalapeno Jelly
3/4 lb of jalapenos, cored and seeded
2 cups apple-cider vinegar
6 cups sugar
2 pouches liquid pectin
3 drops of green food coloring (optional)

Wearing gloves, wash, seed, and core the jalapenos. Puree them in a food processor with 1 cup of vinegar. Pour into a medium sized pot. Add the other cup of vinegar and all the sugar. Bring to a boil while stirring constantly. Allow to boil for 10 minutes. Add the pectin and let it rapidly boil for one minute. Remove from heat and skim the top if needed. 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. Put in water bath for 10 minutes. Remove, let cool, and check for good seal.

4 comments:

  1. What do you put jalapeno jelly on? It's a logical thing for me to make because Justin loves jalapenos so much, but I just can't think of anything we would put jalapeno jelly on!

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  2. We made this in August and it was yummy! I don't like hot or jalepenos but I liked that. Hope you enjoy! And I agree on the gloves-a definite MUST!

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  3. Meredith- you can pour it over cream cheese and serve as a dip. It's actually kind of sweet so you could make a sandwich if you want. It'd also be a really good glaze for meats. I may pour some over chicken and grill or broil. There are recipes that use a few jalapenos and mostly bell peppers if you're worried about the heat. It's really not very hot though.

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  4. OMGOSH I'm seriously craving this now.. love it with cream cheese. MMMMMM :)

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