jalapeno jelly

This is something I had never had until one day when I was grazing at Costco. I love Costco…err…I love all the samples. So, there I was, with the giant shopping cart with the seat for two kids, toddler in tow and forgetting what I went there for, when there was a little old lady handing out sesame crackers topped with cream cheese and a sweetly-spicy-tangy green jelly on top.

Oooo, hmmm. Mmmm.

You know what I mean.

So I went home and made my own.

Now, where I live, jalapenos are cheap -say, 69cents a pound.

So…I had extra. I stuffed and fried those, but that’s another post.

Note: wear gloves. I made the mistake of not wearing gloves once…I had to remove my contacts later in the day and it was torture. Can you imagine? Not fun. Anyway…..

Then, you pulverize it…

of course, there are a few more steps than pictured, but I knew you would figure that out.

In one of the steps, you need to boil the jalapenos and vinegar and sugar…my daughter kept coming in to say it was stinky inside, and it was rather pungent, so I didn’t argue.

She won’t try this jelly.

I think because it’s green.

She’s in that green phase. The only green things she’ll eat are peas and apples.

Hey, at least peas are in there.

Apples aren’t so bad, either.

She got an apple and some candy from her nana on Valentines day…she put the apple in the fridge and left all her candy out for for the squirrel.

She’s good at sharing with animals. Sharing with her big sister? Well, that depends….

she’s at that stage, too.

Jalapeno jelly from The Ball Blue Book of Preserving

3/4 lb of jalapenos

2 c cider vinegar, divided

6 c sugar

2 pouches liquid pectin

green food coloring (optional)

Wash peppers, remove stems and seeds and pulse the peppers and 1 cup of the vinegar in a food processor,Next place the pureed peppers, the remaining 1 cup vinegar and the sugar in a large pot Bring to a boil, and boil 10 minutes. Add the liquid pectin, and boil hard 1 minute, stirring constantly. Remove from heat, skim foam and add a few drops coloring if desired. Ladle jelly into hot jars and adjust two piece caps. Process 10 minutes.

I love this on salty crackers…or grilled chicken. It has a slightly spicy-sweet and tangy flavor. I think ot would rock in a sandwich.  just my opinion, though. 🙂

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  1. Cindy says:

    Can I use dry pectin?

  2. mamakeith says:

    YES! 🙂

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