Jalapeno jelly has been one of my favorite things since the day my grandmother gave me my first jar. That’s why I couldn’t wait to make a batch of my own with the jalapenos from my garden this summer. A funny thing happened, though. After the first batch was made, I found myself making another, and another. I couldn’t stop! And now I have more than enough jars to give away as gifts this Christmas.
Jalapeno jelly is sweet and spicy, so it makes an excellent gift for your friends and family who are addicted to fiery foods. Not only that, but it’s really simple to make, especially if you have a food processor. I like it best served on crackers with chevre or cream cheese, or in a sandwich with peanut butter for a spicy PB&J.
Puree peppers in a food processor or blender with 1 cup cider vinegar until smooth. Do not strain the puree. Combine puree with the remaining vinegar and sugar, and bring to a boil over high heat. Boil for ten minutes, stirring frequently. Add the entire pouch of pectin, and return to a hard boil for one minute, stirring occasionally. Remove from heat.
To make refrigerator jelly: Ladle hot jelly into hot, sterile jars. Cool to room temperature (about 30 minutes). Refrigerate the jelly or serve immediately. Stays good for 3 weeks in the refrigerator.
To make a fresh preserve: Ladle hot jam or jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims, center lids on jars, and apply bands. Tighten bands until they’re fingertip tight. Boil jars in a boiling water bath for ten minutes. Remove the jars and allow them to cool to room temperature. Remove bands to check seals, and store in a cool, dry place for up to one year.
Source: Ball Realfruit Pectin Insert.
More homemade gift ideas from Lindsay Jewell…
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