Monday, August 26, 2013

Jalapeno Pepper Jelly

Pepper jellies are a Southern staple food item. Most often served with cream cheese and crackers, this condiment has soo many other tasty uses. It's a fantastic way to jazz up a plain ole grilled cheese or turkey sandwich. It makes a deliciously zippy dipping sauce for chicken fingers, fried chicken even fried shrimp. I often add a bit to my favorite BBQ sauce to add a little extra zing. Last year I even used some to make these pepper jelly thumbprint cookies, which are surprisingly good!
I did a lot of canning this summer but this recipe was by far the easiest one I made. Everything can be chopped in the food processor, so getting it prepped is a snap! The whole process start to finish only took me about 30 minutes. I can't say that about most of the other things I canned this summer. If you've never canned, this recipe would be a great place to start!


*One quick note: I made three batches of this jelly this year. Be sure to use the Certo brand liquid fruit pectin for this recipe. The second batch I made I used another brand and my jelly never set..not sure why. Made it again using Certo, no problems!
I've yet to find a use for the second batch which is pretty much a jalapeno syrup. Hubs said he was willing to try it on waffles...hmmm maybe I just came up with a new twist on chicken and waffles!

Jalapeno Pepper Jelly
Source: http://www.favfamilyrecipes.com/2011/01/jalapeno-jelly.html (slightly adapted)
Yields: 6-7 half pints

INGREDIENTS:
1 lg. red bell pepper
1 lg. green bell pepper
10 medium-sized jalapenos, leave some of the seeds in or all of the seeds depending on how spicy you want it.
1 1/2 c. white wine vinegar
1/2 tsp. salt
6 c. sugar
1 pouch Certo* liquid fruit pectin

METHOD:
In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo* pouch and boil 1 more minute. Fill canning jars. Process in a water bath for 10 minutes. (here's a link to a great youtube video for the water-bath method) Start your time when the water reaches a rolling boil.
Wait a couple of days before opening jars to allow jelly time to gel.

This pepper jelly doesn't have any added food dyes, many are colored bright red or green. I thought the natural color of this jelly was gorgeous, studded with the flecks of red and green pepper, who needs any food coloring?

3 comments:

bellini said...

Quick and easy sounds perfect to me. I have some lovely local cheese in the fridge waiting for something special.

grace said...

my mom has been making this stuff for years, but i was only brave enough to try it a few years ago. now i eat it on everything imaginable! :)

Annette Shoemaker said...

Use the pepper jelly syrup as a glaze on grilled chicken!