Wednesday, May 18, 2011

Jalapeno Freezer Jelly

Our garden has been pumping out some super spicy jalapenos and I thought it would be a great time to make jalapeno jelly with them.
Jalapeno jelly is a lovely combination of sweet and spicy. I love to pour a jar over a brick of cream cheese and scoop it up with crackers. Yum!

What you need:
  • about 6 cups jalapeno peppers, sliced in half lengthwise and seeded (I leave a bunch of seeds in too. I like it hot)
  • 1  1/4 cups apple cider vinegar
  • 1 (1.75 oz) box of pectin powder (I used Sure-Jell)
  • 5 cups sugar
  • freezer safe jars with lids, washed
    What you do:
    Toss the jalapenos and vinegar in a blender.

    Pulse the mixture into small bits, don't  make them super fine.

    In a saucepan combine the jalapeno vinegar mixture and pectin.

    Heat until boiling, add sugar.

    Bring to a boil again, boil for one full minute. (stir continuously)

    Remove from heat, ladle jelly into freezer safe jars.

    Screw on lids and cool completely to set. Refrigerate for up to a month or store in freezer for up to a year.
    If you haven't tried jalapeno jelly, you must... just do it!

    2 comments:

    1. I just used this recipe but substituted "no sugar needed" pectin for regular pectin and splenda for sugar and got the best no sugar, 10 calorie per serving jam. Great on fat free cream chease

      ReplyDelete