Jalapeño Pepper Jelly

So there is a back story behind why I started making this jelly in the first place. This spring I went to our local nursery to get things for my garden. I really wanted Green Bell peppers so I bought myself a flat. I planted my future foods. When it was time to start harvesting, I realized my green peppers were NOT bell peppers, but Jalapeno peppers! I had no idea what I was going to do.

Unwilling to let them go to waste, I looked "on-line" and found a few recipes for this jelly. I am on my 6th or 7th batch, and I've yet to be disappointed. This jelly is amazing served atop cream cheese on a cracker as an horderves... or as my friend Mark served it..."I made a grilled white cheddar cheese sandwich with your hot pepper jelly and smoked pulled pork, and a bit of bbq sauce"...

I promise you won't be disappointed. The heat in the jelly is dependent on the Jalapenos. Some are hotter than others - and you never really know what you'll get!

Here's what you'll need:

  • 2 bell peppers, red, green, yellow, orange - doesn't matter. Quarter them.
  • 10 Jalapeno peppers, seeded (unless you're adventurous, in that case leave the seeds).
  • 1 1/2 cups white vinegar
  • 6 cups white sugar
  • 1/2 tsp salt
  • 3, 1 pint jars for canning
Here's what you'll do:
  • Rough cut and seed the bell and jalapeno peppers.
  • Process them in a food processor, chopping them without pureeing them.
  • Place peppers, sugar, white vinegar and salt in a very large sauce pot.
  • Bring to boil, and boil for 10 minutes, stirring constantly/
  • Add the GEL for canning, boil, stirring constantly for another minute,
  • Meanwhile, prep jars for water bath canning.
  • Pour mixture into Pint jars, leave 1/2 inch head space.
  • Wipe edges, place lids and caps.
  • Water bath can the jars for 10 minutes.
This is an amazing gift, for a house warming or Christmas. Bring plenty of crackers and cream cheese, it will go FAST!








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