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Jalapeno Jelly

December 21, 2008

pepper-jellyWell finally — a hot pepper jelly recipe I can depend on. I found it by accident while shopping for the ingredients listed on another recipe. It was on the back of the Ball Liquid Pectin box and enclosed in detail on the printed flyer. It’s made with all Jalapenos, rather than the usual mixture of hot and bell peppers. Hot stuff! But so good.

I wanted to share it here, because I’ve made the jelly and already know it’s going to set up nicely. The only glitch in the recipe is that you’ll need a couple more jars than they say. Here is the recipe on the product enclosure PDF. Scroll down to Page 2 and look all the way over to the right for the Jalapeno Jelly recipe.

I took two pictures because my kitchen lighting is so dark. The jelly isn’t really bright green, but that’s a good thing. I don’t want to fake it with food coloring. Right now all the jars are cooling and I can hear the “pop” when a jar seals. I love that!

OK I’ll shut up about jelly now.

Hope you’re having a wonderful Sunday.

5 Comments leave one →
  1. December 21, 2008 9:23 pm

    Martha- thanks for sharing. I’m so glad this one turned out!! I can’t wait to try it!

    Have a very Merry Christmas my friend and enjoy your time with your family!! xoxo

  2. December 22, 2008 10:15 pm

    I’ve yet to comment on your jelly posts because my first reaction was Hot Pepper Jelly??? YUCK!

    BUT…I’ve just been informed by my partner (who knows me better than apparently even myself) that I would actually like it very much.

    Who knew? Now I wanna try it!

  3. December 22, 2008 10:32 pm

    Joyce I hope you’ll make this jelly. I know you will want to have it in your permanent recipe file!

    John – all I can say is that 3 or 4 years ago I had never tried it. It is wonderful! It’s the combination of the jelly with a nice sharp cheese and crackers. Or you could warm it slightly and drizzle it over brie.

  4. December 23, 2008 2:31 am

    I always laugh when I see (mainly) American people talk about savoury jelly because here in New Zealand jelly is a very sweet dessert served with ice cream. Not the sort of thing to have with cheese ‘n crackers!
    I think we would call it, umm, not sure – conserve maybe?
    Whatever, I am sure it makes a fantastic heart-felt made-by-the-hand Christmas gift.

  5. December 23, 2008 8:03 am

    Cath, savory jelly is just as unusual here, I think. But American “foodies” tend to like unusual combinations of ingredients and flavors. I don’t know where this jelly idea came from, but had to try it and loved it! Come to think of it . . . I’ll bet it would be great with ice cream!

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