You can enjoy this recipe poured over your favorite soft cheese and serve them with crackers or chips. It also makes a great glaze for pork chops and chicken on the BBQ.
- 10 large jalapeños
- 1 cup vinegar
- 4 cups of granulated sugar
- Yellow pectin(powdered) – 2 &1/2 tbsp
- 6-pint mason or storage jars
- Canning pot and supplies (optional)
- Food coloring(optional)
Although jelly can be processed and made shelf-stable it rarely lasts that long in our house. After cooking add to jars and process for 10 minutes in a water bath canner
- Slice Jalapenos lengthwise and add to a blender.*(optional: you can remove seeds from two of the peppers and add them whole later. This is just for looks. You can also add dried apricots or sweet peppers in the suspension)
- Blend the jalapenos until smooth adding the vinegar in small amounts.
- add all of the jalapeno (sludge included) to a heavy bottom pot.
- Add powder pectin and bring to a boil that you cannot stir down.
- Add seeds and other dried fruit in at this point.
- Add sugar and bring back up to a boil that cannot be stirred down
- Add food coloring and bring to 220º-223º (5-10min)
- Remove from heat and add to preheated and sterilized jars with ladle and funnel.
- at this point, you could process them in the canner to make them shelf-stable or allow them to cool and put them in the fridge for up to 3 months or the freezer for up to a year.
