Saturday, August 21, 2010

Jalapeno Jelly

Last year this was one of our favorites, but it wasn’t quite spicy enough. The recipe said to seed the jalapenos. I only seeded about half of them last year and this year I didn’t seed any of them. Wowzers! Don’t stand in the steam while it boils! But man is it yummy!

Our favorite way to eat it is on a toasted bagel with cream cheese and the jelly on top. It’s also nice with crackers and cream cheese as an appetizer.

12oz jalapeno peppers (seeded or not seeded to taste)

2 cups cider vinegar

6 cups sugar

2 pouches of liquid pectin

Puree peppers and 1 cup vinegar in food processor until smooth. Combine puree and remaining vinegar and sugar in large saucepan. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Immediately add pouches of pectin. Continue hard boil for 1 minute, stirring constantly. Remove from heat and skim foam, if needed.

Fill 4oz or 8oz jars to 1/4 inch headspace. Put on lids and rings to finger tight. Place in boiling water bath and process for 10 minutes. Remove from heat and let rest for 5 minutes before removing to a towel on the counter. Let sit undisturbed for 24 hours. Remove rings and store in cool dry place.

pepper jelly 02

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