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Sweet and Spicy

In my quest to preserve as many vegetables as possible I have been searching for recipes, especially for jalapenos....because honestly we can only have Mexican night so many times. Luckily my bowl full of jalapenos was saved by Derek's aunt with this recipe.

Jalapeno Jelly
3/4 cup seeded and ground green peppers
3/4 cup seeded and ground jalapeno chile peppers
6 cups sugar
1 1/2 cups cider vinegar
1 (16 oz.) bottle liquid pectin
Green food coloring

Mix green peppers, chiles, sugar and vinegar and bring to a rolling boil. Boil 1 minute. Remove from heat and allow to cool slightly. Add pectin and 4 or 5 drops of food color. Mix well. Strain into hot sterilized jars and seal. Makes 6 half pints.

When I chopped the jalapenos I busted out the gloves to make sure I did not burn my skin.

I was planning on taking canning pictures step by step because it was the first time I attempted it and it was a process.

But I got so crazy between the sterilized jars, straining , and sealing that the camera sat by itself on the counter. When it was all said and done, it looked like a green gel bomb went off in the kitchen. Literally it took two loads in the dishwasher to get everything cleaned up. But that just might be because a) I am always a messy cook and b) I had no idea what I was doing.

Here is the final product-
Twelve total jars from the recipe (2 were already eaten when this pic was snapped:))

And with some cream cheese and crackers....yum.

It turned out to be the perfect mix of sweet and spicy and I cannot wait to give away the little jars to all of our friends!
3 comments on "Sweet and Spicy"
  1. Does Derek's aunt have a recipe for garlic basil jelly by any chance?
    I tried making it from a recipe on the internet and was quite disappointed. The recipe included cider vinegar and I think the jelly had too much of a vinegar flavor in the end.
    Glad to see your jelly was a success. Maybe this will inspire me to try another jelly since my first was only mediocre.

  2. This is Derek's aunt, and no, I unfortunately do not have a garlic basil jelly recipe; infact, I've never heard of it before.

    As a word of warning on chiles, in case you ever DO burn your hands (or mouth), it is MILK that will neutralize the capsacin. Trust me...I know from experience (and a call to the CDC!)

  3. Ohhh...yummy! I wanna be your friend!!! :)