Jalapeno Jelly
Good served on crackers with cream cheese. Spread the cracker with the cream cheese and top with the jelly.
Jalapeno Jelly
Recipe Courtesy Gourmet Magazine
5 jalapeno peppers
5 cups sugar
3/4 cup cider vinegar
3/4 cup herb-flavored white vinegar
2 large green bell peppers, seeds and ribs discarded
6 ounces liquid pectin
Green food coloring, optional
In a large saucepan bring the sugar and the vinegars to a boil over moderately low heat, stirring.
In a food processor chop the bell peppers and jalapenos (with some jalapeno seeds, depending upon the hotness desired).
Stir the pepper mixture into the vinegar mixture and simmer, skimming the froth, for 10 minutes.
Stir in the pectin and boil rapidly for 1 minute. Skim the froth and add 1 to 2 drops of the food coloring.
Transfer the jelly to sterilized 1/2-pint Mason-type jars, wipe the rims with a damp cloth, and seal with the lids.
Serve the jelly as a condiment with grilled or broiled meats or with cream cheese on crackers as a canape.
Jalapeno Jelly
from the Ball Blue Book of Preserving
This recipe differs from most in that it does not use any bell peppers, just jalapenos. It won a blue ribbon at a Texas fair. The amount of vinegar is correct.
3/4 lb of jalapenos, cored and seeded
2 cups apple-cider vinegar
6 cups sugar
2 (3 ounce) envelopes liquid pectin
3 drops of green food coloring (optional)
Wearing gloves, wash, seed, and core the jalapenos. Puree them in a food processor with 1 cup of vinegar. Pour into a medium sized pot. Add the other cup of vinegar and all the sugar. Bring to a boil while stirring constantly. Allow to boil for 10 minutes. Add the pectin and let it rapidly boil for one minute. Remove from heat and skim the top if needed. If desired, you can add food coloring.
Ladle jelly into clean, warm canning jars leaving a 1/4" head space. Wipe the rim of the jar and put on sterile lid. Screw on the top. Put in water bath for 10 minutes. Remove, let cool, and check for good seal.
Serve with crackers and/or cream cheese.
Yield: 5 - 1/2 pints
