Jalapeno Jelly Recipe

Jalapeno Jelly can be served in all kinds of ways. Try this jelly with cream cheese and crackers as an appetizer, or as a sauce for roasted meats (delicious with lamb as a replacement for that mint jelly some folks use). It really is not as hot as you would think, but the jalapenos give it a very unique flavor not experienced in other jellies.

Keep in mind that homemade jelly, and especially jalapeno pepper jelly, is a very welcomed gift for any lover of southwestern cooking. For gift-giving, pour the jalapeno jelly into decorative jars and tie a ribbon around each jar. Or maybe try fabric coverings to go over the lids.

Ingredients:
3 large, very ripe red bell peppers, seeds membranes white removed
6 to 8 fresh jalapeno peppers, seeded with membranes removed
1 1/2 cups cider vinegar
6 1/2 cups granulated sugar
6 ounces bottled liquid pectin

Directions:
Using a food processor or chopper, finely chop the bell peppers and jalapeno peppers. Place the chopped chiles into a large saucepan, then stir in the vinegar and sugar and bring to a boil. Boil, uncovered, for about 30 minutes, or until the mixture is thickened slightly and the peppers are clear. Remove the thickened pepper mixture from the heat, and cool for about 10 minutes.

Stir in the pectin, and return the saucepan to the heat. Bring to a boil and boil for about 2 more minutes more, or until the jelly sheets of the end of a metal spoon. Remove from the heat, then skim off the foam and discard it.

Immediately pour jelly equally into 5 or 6 hot, sterilized 1/2 pint canning jelly glasses. Cool, then seal with paraffin. Cover with lids. This recipe makes about 3 pints of jalapeno pepper jelly, but it can easily be doubled should you want to make more.

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