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You are here: Home / Recipes / Condiments / JALAPENO JELLY

Condiments

JALAPENO JELLY

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

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Comments

  1. Viki says

    March 25, 2010 at 7:07 am

    I don’t like spicy things but this looks like something my son and his girlfriend would like. They eat jalapeno peppers all the time.

    Reply
    • Rocky Mountain Woman says

      March 25, 2010 at 7:11 am

      It’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!

      Reply
  2. Mrs. Jen B says

    March 25, 2010 at 8:02 am

    I 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!

    Reply
  3. JDaniel4's Mom says

    March 25, 2010 at 10:01 am

    I love seeing the process.

    Reply
    • Rocky Mountain Woman says

      March 25, 2010 at 10:04 am

      Thanks!

      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?

      Reply
  4. Amy Woods says

    March 25, 2010 at 12:18 pm

    ummm YUM!!!!!

    Reply
  5. Andrea says

    March 25, 2010 at 3:49 pm

    Oh, 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!

    Reply
    • Rocky Mountain Woman says

      March 26, 2010 at 5:55 am

      Ok, the gouda cheese just went on the shopping list. Yum! Going to try that this weekend..thanks for the tip!

      Reply
  6. Betty says

    March 25, 2010 at 5:38 pm

    Could 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.

    Reply
    • Rocky Mountain Woman says

      March 26, 2010 at 5:54 am

      Excellent idea – I usually have the runny eye thing going on, but everything makes my eyes run so I usually just muscle through it!

      Reply
  7. Jenny Matlock says

    March 25, 2010 at 6:55 pm

    Oh 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+

    Reply
    • Rocky Mountain Woman says

      March 26, 2010 at 5:53 am

      That’s how I usually make it, but I may have to try Andrea’s idea with this batch..

      Reply
  8. Lori Kauffman says

    March 25, 2010 at 7:38 pm

    I 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

    Reply
    • Rocky Mountain Woman says

      March 26, 2010 at 5:52 am

      It would make great Christmas gifts for neighbors. I’ll have to remember that next fall when I have 2 million jalapenos..

      Reply
  9. Garden Of Daisies says

    March 26, 2010 at 6:39 am

    This 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?

    Reply
    • Rocky Mountain Woman says

      March 26, 2010 at 7:17 am

      I 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.

      Reply
  10. laterg8r says

    March 26, 2010 at 7:35 am

    great pics 😀

    i’m not one for jalapenos but it looks like a good recipe for those who do 😀

    Reply
  11. Jo says

    March 26, 2010 at 12:57 pm

    great j post, the jelly looks interesting, i have never made a freezer jelly before

    Reply
  12. melinda cornish says

    March 26, 2010 at 7:32 pm

    I love jalapeno jelly and this looks so easy….I look forward to making some…yummy

    Reply
  13. Stepheny says

    March 27, 2010 at 3:09 am

    Great 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.

    Reply
  14. Stepheny says

    March 27, 2010 at 3:11 am

    Oh I see you already touched on this above. The gouda does sound like a great option too.

    Reply
    • Rocky Mountain Woman says

      March 27, 2010 at 7:15 am

      Thanks for stopping by..

      Reply
  15. Vicki says

    March 27, 2010 at 6:14 am

    Just 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..

    Reply
  16. Nadeen says

    March 27, 2010 at 8:30 pm

    looks delicious
    looks colorful
    looks fun

    No, I think you have a knack for taking food prep pictures. YouGoGirl!

    Reply

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  1. mountain pepper says:
    April 3, 2010 at 2:51 am

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    January 19, 2011 at 8:22 am

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