This jelly is spicy and tart and sweet all at once. It’s not your mother’s jelly.
I usually make it in the summer when the peppers are going crazy in the garden.
I use one large sweet green pepper to a dozen jalapenos
Wash & drain and then deseed (is that a word?) them all
Process in a food processor until
they are finely chopped
move the peppers to a saucepan and then add 1 1/2 cups of apple cider vinegar and bring to a boil
let the mixture simmer for 20 minutes, then strain through two layers of cheesecloth
Discard the pulp and return the liquid to the pan. Add 1 pinch salt and 4 1/4 cups of sugar and bring to a hard boil for one minute. Stir in 4 ounces of liquid pectin and ladle into clean plastic jelly containers. Let them cool and then freeze. This is a really simple way to use jalapenos from the garden and they last for months in the freezer.
xxoo
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Rocky Mountain Woman
Viki says
March 25, 2010 at 7:07 amI don’t like spicy things but this looks like something my son and his girlfriend would like. They eat jalapeno peppers all the time.
Rocky Mountain Woman says
March 25, 2010 at 7:11 amIt’s actually not very spicy, more sweet with a little tang. The heat of the jalapenos is in the seeds and you take them all out first.
Thanks for stopping by!
Mrs. Jen B says
March 25, 2010 at 8:02 amI think I’ve had this before – you’re right, it has a tang more than spiciness. It’s very delicious! Thanks for sharing the recipe!
JDaniel4's Mom says
March 25, 2010 at 10:01 amI love seeing the process.
Rocky Mountain Woman says
March 25, 2010 at 10:04 amThanks!
I’m not sure that I can cook anymore without taking pictures. It’s become an addictive behaviour…
I take pictures of making my morning coffee…Is that wrong?
Amy Woods says
March 25, 2010 at 12:18 pmummm YUM!!!!!
Andrea says
March 25, 2010 at 3:49 pmOh, how I love Jalepeno jelly. A friend of mine makes it and adds apricot to it also. MMMMmmm! I love it with gouda cheese and crackers too!
Rocky Mountain Woman says
March 26, 2010 at 5:55 amOk, the gouda cheese just went on the shopping list. Yum! Going to try that this weekend..thanks for the tip!
Betty says
March 25, 2010 at 5:38 pmCould I just add that if you wear contact lenses be sure and wear rubber gloves. I cut up a jalapeno one time and didn’t and my eyes stung for a while after I took out my contacts.
I bet that Jelly is delicious! He love jalapenos.
Rocky Mountain Woman says
March 26, 2010 at 5:54 amExcellent idea – I usually have the runny eye thing going on, but everything makes my eyes run so I usually just muscle through it!
Jenny Matlock says
March 25, 2010 at 6:55 pmOh I love jalapeno pepper jelly.
Poured over a block of cream cheese and served with crispy crackers.
Oh yum!
OK. I will calm down now.
I just got very jazzed over your post because I love this jelly!
My friend makes it with peaches in it and that is good and different, too!
Thanks for making Alphabe-Thursdaay so flavorful!
Happy J day!
A+
Rocky Mountain Woman says
March 26, 2010 at 5:53 amThat’s how I usually make it, but I may have to try Andrea’s idea with this batch..
Lori Kauffman says
March 25, 2010 at 7:38 pmI was going to make this for some Christmas presents, and then never did. I think I should make it when summer veggies are ripe this summer, and then they will be all ready for Christmas! Thanks for the reminder.
~~Lori
Rocky Mountain Woman says
March 26, 2010 at 5:52 amIt would make great Christmas gifts for neighbors. I’ll have to remember that next fall when I have 2 million jalapenos..
Garden Of Daisies says
March 26, 2010 at 6:39 amThis looks interesting. I have to ask what foods you use jalapeno jelly on? Do you put it on toast like you would with a fruit jelly?
Rocky Mountain Woman says
March 26, 2010 at 7:17 amI use it on toast and with cream cheese on crackers.
Andrea (see below) suggests gouda cheese and crackers which sounds really good to me!
It’s a really different kind of taste, but I love it.
laterg8r says
March 26, 2010 at 7:35 amgreat pics 😀
i’m not one for jalapenos but it looks like a good recipe for those who do 😀
Jo says
March 26, 2010 at 12:57 pmgreat j post, the jelly looks interesting, i have never made a freezer jelly before
melinda cornish says
March 26, 2010 at 7:32 pmI love jalapeno jelly and this looks so easy….I look forward to making some…yummy
Stepheny says
March 27, 2010 at 3:09 amGreat photo recipe! Thanks so for sharing it. Do you serve it with cream cheese and crackers? What are some other ways to serve it? Neat post.
Stepheny says
March 27, 2010 at 3:11 amOh I see you already touched on this above. The gouda does sound like a great option too.
Rocky Mountain Woman says
March 27, 2010 at 7:15 amThanks for stopping by..
Vicki says
March 27, 2010 at 6:14 amJust found you from Jenny’s ALphabethursday and had to come see. This looks JUST great! And your blog title caught me too, I love the Rocky Mountains I live in too (o:
I’ll be back to take a closer look..
Nadeen says
March 27, 2010 at 8:30 pmlooks delicious
looks colorful
looks fun
No, I think you have a knack for taking food prep pictures. YouGoGirl!