Wednesday, September 15, 2010

Jalapeno Pepper Jelly

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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.

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First you taste the sweetness. And THEN you get the after burn. Mmmmm…!

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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.

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Impossible to stop at just one.

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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.

20 comments:

ButterYum said...

Oh wow... just look at that gorgeous color! I've never sampled hot pepper jelly, but I've heard it's very tasty on cream cheese. I just might have to make a mini batch and see how good it really is.

:)
ButterYum

Kristen White said...

Love the bright color of it in the cute little jars! Sounds delicious too...I will have to try it!!!!!
Kriten

Happier Than a Pig in Mud said...

I've made quite a few batches of Hot Pepper Jelly but they always had pectin in them. This looks like something fun to try!

Denise said...

Ooh this looks really good, I don't like stuff too spicy but I bet it's great because of the sweetness too. So, do you not have to put them in a hot bath? how long will they last in the fridge if you don't 'seal' them?
I have to try this soon.

Jane said...

I'm not very handy in the kitchen but my husband loves hot foods so I'm going to give this a try. Thanks for posting the recipe.
Jane

simplysandi said...

I love it!

Lelan @ Good Gravy! said...

This looks SO good!

Bringing Pretty Back said...

YES! cute name! I've never heard of this. sounds delish!
Have a pretty day!
Kristin

Sara Louise said...

My mother serves this at ever party she ever throws! And even though now she lives in Dublin instead of Texas, it's still a hit! Love this stuff! :-)

KL said...

Cute! I always buy my pepper jelly at Salem Creek..never occurred to me to make my own. Our garden is overflowing with jalopenos, so it should be a quick weekend activity. Thanks for posting!

The Little House That Grew said...

Whew...looks spicy! I remember my grand mother making dishes like that. It seemed to be a Christmas gift that was always being given to my uncles. They seemed to love it...I just mint give it a try.

Melanie said...

You make me smile!

Anonymous said...

Your directions were not clear - did you remove the seeds before chopping the peppers? There appears to be no seeds showing through the jars, and that's where the majority of the "heat" is. Just wondered. Thank you.

Lisa@Pickles and Cheese said...

To anonymous:
If you want more heat, include more of the seeds and the white part of the inside of your Jalapenos. If you want it milder....remove most of it.

stacycakes said...

lisa, i made your recipe yesterday and it turned out great, except i was choking to death all day,and burned my hands and mouth!!!!!

stacycakes said...

i was choking while i was cleaning out the seeds and ribs,they were so potent that the fumes were choking me, you did warn me to wear gloves, but i thought i was a tough girl!!...haha, i do want to make this again for christmas gifts, so this was a practice run, but i will definitly wear gloves and a mask next time!! thanks for the great recipes!! stacy

Anonymous said...

Thank you for clarifying the directions! Love your blog! *A Forsyth County Reader

Greatma said...

Loved all the pumpkins!!! Puts me in the mood for fall, even if it isn't my favorite season!!!! Cowboy candy is a hoot!! Perhaps I will try it. Antique Rose

Tuggy Hamzy said...

The WHH Ranch Co. of Shepherd, TX is the registered Trademark holder (reg. no.3,738,6610 for COwboy Candy. The mark covers all Jalapeno based food products, to include sweet or pickled. Please stop the use of this name immedially. Thank you, Tuggy Hamzy, Senior Operations Partner, WHH Ranch Co.

HMCraig said...

I've never canned or jarred or pickled or jellied anything before... but this recipe has me strongly considering it.

;)