Oh, how I love the farmer’s market. While I was there last weekend learning how to string chili peppers, I ALSO got a great deal on a whole bunch of jalapeño peppers, and got to work on Sunday making hot pepper jelly. See that bowl? I had TWO of those, full of peppers.
Here’s a shot of my progress cutting up the peppers and removing the ribs and seeds:
That’s a lot of peppers, right? I made four batches of the jelly (two dozen half-pint jars) and still didn’t use up all the jalapeños. I’ll need to get more jars and pectin, then I’ll make one more batch with the ones I have leftover.
Jalapeño Jelly
Recipe from the Ball Complete Book of Home Preserving
Ingredients:
- 12 oz. jalapeño peppers, remove seeds and ribs (Wear gloves when handling the jalapenos!)
- 2 cups cider vinegar, divided
- 5-6 cups sugar
- 2 (3 ounce) envelopes liquid pectin
Puree the jalapeños with 1c cider vinegar in a food processor (a blender would also work).
Combine the puree, additional 1 cup cider vinegar, and sugar in large pot. Bring to a boil; boil 10 minutes, stirring constantly. (I wanted my jelly to be hot, so I tied up some of the ribs & seeds in cheesecloth and added them to the boiling jelly. Be sure to taste frequently so you can take out the bag before the jelly gets too hot!)
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam, if necessary.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Process 10 minutes in a boiling water canner. Makes 5 half pints.
