I know this sounds strange but hear me out… this Jalapeno Jelly is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David or Trader Joes. It seems like it would be super hot, but I promise it’s not. It is perfectly sweet with just a tiny little kick (my Mom likes this and she hates anything much spicier than ketchup..) My sister gave me this recipe and it has quickly become a favorite in our household especially when we have it with cream cheese and Triscuits. We have made these as an appetizer many times and EVERYONE who has tried them has absolutely loved them! A friend of mine also suggested putting this over steak for a fancy twist. The possibilities are endless. You are going to love this stuff!
***UPDATE.. we have had some comments saying their jelly turned out hotter than others. Be sure to use milder jalapenos if… you may use hot jalapenos but remove most or all of the seeds depending on if you want your jelly spicy or not. How can you tell the hotness level of your jalapenos? Click HERE!***
|Jalapeno Jelly|| |
- 1 lg. red bell pepper
- 1 lg. green bell pepper
- 10 jalapenos (mild to medium)- leave seeds in (***see above comment)
- 1½ c. white vinegar
- ½ tsp. salt
- 6 c. sugar
- 1 pouch Certo liquid fruit pectin (usually by jello in wal-mart)
- 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. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to 'gel'). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.