Jalapeno Pepper Jelly can be served in a variety of ways. Try this jelly with cream cheese and crackers as an appetizer or as a sauce for roast (use delicious with lamb as a substitute for the mint jelly some people). It really is not as hot as you think, but the jalapenos give it a unique flavor not seen in other jellies.
Note that home-made jelly, jalapeno jelly, and above all, is a very welcome gift for all lovers of southwest cooking. ForGifts, pour the jalapeno jelly in glasses and a decorative band around each glass. Or maybe try fabric covers go over the lid.
Ingredients:
3 large, very ripe red peppers, seeds removed white membranes
6-8 fresh chillies, seeded with membranes removed
1 1 / 2 cups cider vinegar
6 1 / 2 cups granulated sugar
6 oz bottle liquid pectin
Directions:
With a food processor or chopperfinely chop the peppers and jalapeno peppers. Place the chopped chiles in a large pot, stir in the vinegar and sugar to a boil. Cook without lid for about 30 minutes, or until the mixture thickens slightly and the peppers are clear. Remove thickened take the pepper mixture from the heat and cool for about 10 minutes.
Stir in the pectin and return the pan to the heat. Bring to a boil and cook for about 2 minutes more or until the jelly sheets of theEnd of a metal spoon. Remove from heat, then skim off foam and discard.
Immediately pour jelly equally into 5 or 6 hot, 1 / 2 pint sterilized canning jelly jars. Cool, then seal them with paraffin. Cover with lid. This recipe makes about 3 pints of red pepper jelly, but it can easily be doubled if you want to make.
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