This is my interpretation of a Jalepeno Jelly found on Tasty Kitchen by The Pioneer Woman. HERE is the original recipe and link.
I have a bunch of friends who LOVE jalepeno pepper jelly. Spread it over a brick of cream cheese, serve along side some wheat thins and WHALA! You have a super easy super tasty snack or appetizer.
Start with some jalepeno peppers. Mine peppers got left on the plant a little too long and they turned red. I also threw in a Poblano pepper that turned red as well. I have 15 jalepeno and 1 poblano peppers in this recipe.
Get a box of liquid pectin. You are going to need BOTH pouches for this recipe.
Some recipes have you deseed and and devein the peppers. I decided not to because I wanted the jelly to have a bit more kick. I just chopped them up and threw them in the food processor. If you want a milder jelly cut out the seeds and the membranes. BUT BE SURE TO USE GLOVES. Last time I didn’t use gloves my hands were on fire for 3 days!
Give them a whirl until they are a fine paste.
Measure out 6 cups of sugar. See why I think it needs a bit extra kick? SO MUCH SUGAR!! It all balances out.
Measure out 2 cups Apple Cider vinegar. I think it would be ok to use regular white vinegar in a pinch.
Toss the sugar, pepper pulp and vinegar in a pot.
Bring to a boil but don’t walk away or this will happen! This was a HUGE pain in the butt to clean up. Plus it is dangerous to have a pot of boiling sugar over boil onto an open flame.
Once you have a nice boil to to incorporate all the sugar ( and hopefully it doesn’t boil over on you like mine did!) pour BOTH of the liquid pectin pouches into the pot. Bring back to a full boil and stir for 1 minute.
Fill your jars with the hot jelly and leave them with 1/4″ head space and process for 10 minutes in a boiling water bath.
Top it with a label and you are read for gift giving season!!
