Tuesday, June 12, 2012

Jalapeno Pepper Jelly

One of the best things I've ever done in the kitchen was to finally make my own jalapeno jelly. It's a great all-round condiment for adding that bit of sweetness and spice to whatever it is you're eating. Try it in a sandwich or hotdog, or with cheese or meats in place of whenever you might use a chutney. And it's really, really easy. Here's my basic recipe. You can experiment with using different kinds of peppers and chilies.
10-12 green jalapeno chili peppers
1 green bell pepper
4 1/2 cups sugar
1 1/4 cups apple cider vinegar
1/2 tsp salt
6 oz. liquid pectin
Green food coloring (optional)
Remove stems and seeds from jalapenos and bell pepper and chop 'em up coarsely.

Mince all the peppers in blender with half of the vinegar.

Put sugar, minced peppers, salt, and the remaining vinegar in a large saucepan and, stirring, bring to low roiling boil. Boil for 10-15 minutes, stirring and skimming off the foam as you go.

Remove from heat. Allow to cool 5 minutes. Stir in the pectin. Bring to boil again and low boil for 5-10 more minutes. (Add a few drops of the optional food coloring to give it a pleasant bright green appearance.)

Ladle into hot jars.

This will make about 48 oz., or six 8 oz. jars. If you love it as much as I do, that might not last very long. But not to worry. It's easy enough to make more.