Jalapeño Jelly

I've been holding on to this recipe for a long time. I haven't gotten a chance to make it yet, but it really makes my mouth water!

One of the ladies at one day brought in the yummiest treat!  She made jalapeño jelly at home and brought it in with stone ground wheat crackers and cream cheese spread.  It wasn't the healthiest thing in the world, but it tasted just wonderful!

I haven't gotten to try the recipe myself, but I wanted to save it so that I don't forget it (and I figured I'd share it with you!)

♥ 1 large green bell pepper
♥12 jalapeno peppers

♥1 1/2 cups apple cider vinegar

♥1 pinch salt

♥4 1/4 cups granulated sugar

♥4 ounces liquid pectin

♥4 jalapeno peppers, seeded and finely chopped
 
1.Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.


2.Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

3.Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.

4.Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.





If you get to try it before I do, make sure you tell me about it!
 
 
 
 
P.S. Along with the jalapeno jelly, she also set out a platter of tomato slices soaked in balsamic vinegar.  Balsamic tomatoes on top of cream cheese crackers?  Who know that would be so tasty?!?
Give that one a try, too!

Happy Homemaking!
♥ Bethany