9/26/16

Easy Homemade Jalapeno Pepper Jelly



If you swung by last week's Share Your Style link party, you will know that one of the features was a homemade pepper jelly from the blog Floyd Family Homestead. Well given the fact that our jalapenos have been a popp'n right out of our garden, I just had to give this recipe a whirl. 

In a word YUM!

The family review... my son loved it...wasn't quite my daughter's cup of tea...and Mr. RL and I thought it was great!

Very easy to make as well. 


First I want to warn you if you have never worked with Jalapeno peppers. They are extremely hot and the oil of the pepper is easily transferable. Make sure you have something covering your mouth so not to breathe in any of the oils and thoroughly wash your hands when done working with them. Be especially careful not to touch your eyes or lips while working with jalapeno peppers.

Ingredients:
12 jalapeno peppers ( I removed the stem, halved them, and removed some of the seeds)
2 cups cider vinegar
6 cups sugar
2 two oz pouches of liquid fruit pectin
7 eight oz prepared jelly jars

Place jalapenos and 1 cup of the cider vinegar into a food processor and puree until liquefied. Pour liquid (do not strain the liquid) into a pot along with the remaining one cup of vinegar and 6 cups of sugar. Bring to a rolling boil, the type that cannot be stirred down with a spoon. Stir frequently and allow the mixture boil for about 10 minutes. Remove from heat and immediately add the liquid fruit pectin. Return to a boil for one minute stirring constantly. Immediately pour into prepared jars making sure to leave 1/4 inch head space. Wipe rim with clean and apply the lid and ring band. Wait for the lid to "ping" to know you have a successful seal. If you don't have a successful seal the jar can be refrigerated for up to 2 to 3 weeks.

The way we enjoy this jelly is by spreading it over a bagel or cracker along with some cream cheese. I also hear that it is very good when paired with peanut butter.

The weather sure is getting a bit chilly here so it's feeling more and more like fall...love it!

Wishing you all a wonderful start to your week!
XO 

4 comments:

  1. Barbara, I love pepper jelly and this sounds delicious! Thanks for sharing, Pam @ Everyday Living

    ReplyDelete
  2. Thanks for your recipe with just jalapeno peppers, I always used half jalapeno and half bell peppers. Since we grown our own peppers, I let my jalapenos turn red and it make the jelly more mellow

    ReplyDelete
  3. We all love pepper jelly...on the creme cheese...wonderful..I also like it on toast or biscuits. just a tiny jar in the store is over $4 here so I sure want to give this a try. When we work with peppers, we wear gloves...thanks so much for this recipe..i pinned it...:)

    ReplyDelete

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