Sunday, August 28, 2005

Jalapeno Pepper Jelly

Okay, I stole the jelly recipe from Paula Deen (who is just awesome) and then doctored it up. Her recipe was for just plain old pepper jelly. This is for straight Jalapeno jelly, and it is absolutely the sweetest thing next to honey itself! You can eat it on bisciuts, use it as a glaze to bake a ham, pour it over a brick of cream cheese and go after it with crackers, or many other ideas! It also goes great on a ham sandwich (use it instead of mayo).

  • 1 cup chopped jalapeno peppers
  • 1 1/2 cups apple cider vinegar
  • 6 cups of sugar
  • 4 ounces pectin
  • 4 drops of green food coloring


Mix the vinegar and sugar in a saucepan and bring to a gentle boil, stirring constantly. Add the peppers and let gentile boil continue for a few minutes. Add the pectin and green food coloring and stir for a few more minutes. Kill the heat and pour into sterilized jars to seal.

Be sure to follow the The USDA Complete Guide to Home Canning to be sure that your canning process is safe and sterile.


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