1 Green bell pepper
3 large Jalapeno peppers
1/4 c. Cider vinegar
2 tbsp. Powdered fruit pectin (about 1/4 of a box)
1/8 tsp. Unsalted butter
1 1/4 c. Sugar
Serves: 1 pint of jelly
Prep. Time: 5 minutes
Cook Time: 10 minutes
You’re probably thinking “Jalapeno jelly? That can’t be right – she made a typo.” Nope, I’m serious, jalapeno jelly. This concoction is a perfect mixture between spicy and sweet. It is incredibly easy to make and will be a hit at any party where delicious appetizers are appropriate. If you are really adventurous and love very spicy things, you can even try making a habanero version of this dish. Simply swap out the green bell pepper for red and the jalapenos for habaneros.
1. Remove the stems and seeds from the bell pepper and jalapenos. (Note: As with all hot peppers, handle the jalapenos with care; wash your hands, knife and cutting board with hot, soapy water after cutting and avoid touching your eyes or nose as the oil in the peppers will burn.)
2. In a food processor or by hand, mince the peppers very finely.
3. Add the peppers and vinegar to a medium size sauce pot and bring to a boil. Stir in the fruit pectin and butter until well mixed.
4. Return to a rolling boil and stir in sugar until dissolved.
5. Boil again and cook for approximately one minute longer. Remove from heat and let jelly cool in the pot for a few minutes – be careful, the jelly will be very hot at this point.
6. After a few minutes, carefully scrape the jelly into an airtight container. (The best is a pint-sized glass mason jar.) Let the jelly cool loosely covered until it sets (i.e. “jells”) and then seal the container and refrigerate until ready to use. The jelly will keep in the refrigerator for 7 to 10 days.
7. To serve, spread a generous amount of cream cheese on each cracker and top with a small dollop of jelly.
Note: If you are interested in making a larger batch and preserving the jelly so that you can store it unrefrigerated, this recipe is suitable for water-bath canning. Prepare the jelly as listed through step 5, above. While jelly is hot, carefully transfer to sterilized glass jars and seal using a standard water-bath canning procedure. Store sealed jars in a cool, dark place. Check periodically to ensure the jars remain sealed; the jelly is best if used within 6 to 8 months.
There haven't been any comments yet, be the first to share your ideas about this recipe!
seasonal RECIPES for those who love to EAT