I Don't Think You're Ready for this Jelly

OK, maybe you are! My family's Jalapeño Jelly recipe is outstanding and by far one of my favorite jellies to have on hand! 

Jalapeno Jelly (2 of 11).jpg

We used this jelly as favors at our wedding, gifting people with little jars to take home, but my mother has actually been making this stuff since my sister was a tot. Traditionally this is something we make around Christmas time and I started whipping it up to bring as gifts to family when we come to town. There's nothing like bringing a basket of noshes to share with everyone. I'll have to share our Christmas basket later this year, but let's stay focused on the jelly, shall we?

Just FYI, I highly recommend using gloves or plastic bags to cover your hands while you chop peppers! 

Just FYI, I highly recommend using gloves or plastic bags to cover your hands while you chop peppers! 

Between all four of our jalapeño plants, we produced quite a crop this year. We couldn't make that much salsa so the next big idea was to start canning jalapeño jelly early! We got right down to it making four total batches and I still have jalapeños to spare! Good grief! 

Jalapeno Jelly (3 of 11).jpg

Check out the recipe here if you want to give it a try--just remember, you're working with hot peppers so don't rub your eyes! 

Jalapeno Jelly (8 of 11).jpg

Jalapeno Jelly

¾ cup ground green bell pepper (about 1 large)

¼ - ½ cup ground fresh jalapeno pepper (about 7-10 medium peppers)* SEE NOTE BELOW

1 cup cider vinegar

5 cups white sugar

1 (6 oz.) bottle liquid fruit pectin ( 2  3oz. pouches)

Green food coloring

Combine peppers, vinegar and sugar in a large saucepan and bring to a rolling boil. Boil for 4 minutes.  Remove from the heat and cool 1 minute.  Add pectin and a few (4-6) drops of green food coloring. Stir gently.  Pour into hot sterilized jars, wipe the inner edges clean, seal, and cool.  Makes five 6oz. jars or four 8oz. jars. 

* Handle the jalapenos carefully!! Use gloves or a plastic bag on each hand when cutting the peppers. Cut off the stems, slice the peppers in half lengthwise, and remove the seeds with the tip of a knife and discard them. The pepper oils will burn your skin, so be sure to discard the gloves carefully and wash your hands thoroughly after handling. Don’t rub your eyes! If you do get the oils on your skin, soothe the burning by soaking your hands in milk or washing your hands with shampoo to remove the oil.

Deliciousness in a jar! 

Deliciousness in a jar! 

We love Jalapeno Jelly served over cream cheese on Triscuits.  It’s also good on roast beef or brisket sandwiched on a roll.

You can't go wrong with this stuff and you also don't have to wait until Christmas to make it! 

What's your favorite jam or jelly? Got a favorite recipe to make? Share it in the comments! 

Comment