This stuff is addicting. It has a “crack-like” quality you might say. :)
Spread some cream cheese on a cracker and top off with some of this deliciousness.
First you taste the sweetness. And THEN you get the after burn. Mmmmm…!
Jalapeno Pepper Jelly
4 Cups Jalapeno Peppers, chopped (approximately 1 1/2 pounds)
1 3/4 Cups Sugar
1 Cup water
Chop up the Jalapeno Peppers into very small pieces. I chopped mine very small to look almost like relish. Use a food processor if you have one. You want a fine chop but do not turn them to liquid. Please use gloves if you have them to save yourself from burning your hands and eyes.
***You can control how hot your Jalapeno Pepper Jelly is by reducing how many seeds and how much of the white ribs inside the pepper you include when chopping up your Jalapenos. That is where the "heat" is.
In a saucepan over medium heat, bring the chopped peppers, sugar and water to a boil. Reduce the heat and simmer for 20 to 30 minutes and stir occaisionally. Reduce the liquid to a syrupy consistency.
Add 2 or 4 drops of green food coloring if desired.
When it is a nice thick and syrupy consistency, remove from the heat. Stir. Ladle into clean jelly jars. Secure them with lids. Let cool.
Makes 6 mini jelly jars.
Store in the refrigerator.
Impossible to stop at just one.
These are so cute in the mini quilted jelly jars. They would also make great Christmas gifts.
Give these a try. Super easy! Perfect to make this time of year with the end of the season crop of Jalapeno Peppers. And very economical too.
The jelly jars were $7.00 for a box of 12 and the Jalapeno peppers were only $1.49 a pound. I have to confess I bought the peppers at the supermarket. I’ll bet I can get them cheaper at the Farmer’s Market. Next year I am going to grow my own in the garden. Making the one batch of 6 jars cost me less than $6.00. So that is less than a dollar a jar.