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 peppersRemove stems and seeds from jalapenos and bell pepper and chop 'em up coarsely.
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)
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.
