Sunday, November 10, 2013

Texas Jalapeno Jelly

Even though the other plants in our raised bed gardens are done, our pepper plants are still producing lots of peppers.  We were beginning to have an over abundance of peppers, so I decided to make some jalapeno jelly.  I found a recipe on Pinterest HERE.
Although I've made jellies before, this was my first try at jalapeno jelly.  We love jalapeno jelly on our toast or peanut butter sandwiches, but it's really good as a party idea when you pour a jar of the jelly over a softened stick of cream cheese and serve with buttery crackers. Yummy!
The original recipe is HERE, but I will list the recipe I used for my jelly.  It's basically the same, just a little different.

Texas Jalapeno Jelly

6 small jalapenos seeded and sliced into strips (I used gloves for this step)
5 small green peppers sliced into strips
1 1/2 cups white vinegar
6 1/2 cups sugar
1 tsp cayenne pepper
2 pouches of Sure-Jell
6 drops of green food coloring (I opted not to use the coloring)
Canning jars with fresh seals and lids

  • In a blender add half of your peppers and 1/2 cup vinegar.  Pulse to chop finely.  Transfer to large pot for cooking.
  • Repeat with remaining peppers and another 1/2 cup vinegar.  Add the sugar, cayenne and remaining vinegar to the pan.  Bring to a rolling boil stirring constantly.  Quickly stir in Sure-Jell.  Return to a rolling boil for one minute stirring constantly.
  • Remove from heat and skim off foam.  Add food coloring now if desired.  Carefully ladel hot mixture into half pint jars leaving a 1/4" head space.  Remove air bubbles by gently tapping jars on the towel covered counter top.  Wipe off rims and add the seals and rings.
  • Process for 10 minutes in boiling water making sure the jars are covered in water at least an inch over the tops.  I got 8 jars of jelly out of my recipe.
Removing the foam from the hot mixture is tricky.  Be very careful not to burn yourself.  I skimmed the foam out onto a paper towel and then just threw it in the trash.
Just look at the different colors the sunlight creates on each jar.  TIP: Have your seals sitting in hot water and ready to pop onto your freshly filled jars, this softens the rubber on the seals for a perfect fit.  My honey used tongs to pick the seals out of the hot water and place them on the jars.  Lastly, add the rings and tighten down.
I used my big stew pot to process the jars.  All eight of the jars fit into the pan and I made sure the water covered them all while they boiled for 10 full minutes.  When the timer went off my honey used the jar tongs to remove the hot little beauties from their water bath.  He lined them back up on a towel to cool.  You should hear the seals popping to let you know they are sealed.  There will be no movement of the seal when its completely sealed.
It's so yummy and I think I may make more to give as gifts for Christmas.  Who doesn't love a little jar of homemade jelly as a gift?

It doesn't have to be done all at once.  It is a slow process in the works! C-ya next time!

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7 comments:

  1. I've never tasted jalapeno jelly but it does sound good, especially your party idea with cream cheese and crackers.

    Thank you for sharing this at the Thankful HomeAcre Hop; I hope you'll join us again this Thursday.

    Kathi at http://www.oakhillhomestead.com

    ReplyDelete
  2. Our son in law would love this.
    Thank you
    ColleenB.
    Texas




















































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  3. Can I use bell peppers are they the same as green peppers?

    ReplyDelete
  4. Are green peppers the same as bell peppers?

    ReplyDelete
  5. Thank you so much for sharing your delicious recipe on a recent edition of Saturday Spotlight on Angels Homestead!

    Hope to see you again soon!

    April

    ReplyDelete
  6. I lived in the Southwest for many years and learned to love anything hot! This jam sounds wonderful! I would love it if you would share this and any other recipes at the In and Out of the Kitchen Link Party. Hope to see you there -http://bit.ly/IMRNdy

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