Tuesday, November 16, 2010

Jalapeno Jelly

Remember those amazing cheddar garlic biscuits I made last week? Well, this jelly is what I smothered them in and it was out-of-this-world-delicious. I love that sweet/spicy/salty combination, so this is right up my alley. I also had this jelly with crackers and cream cheese, and it was delicious that way too. I got this recipe at a church event (but I also found it online here)...we made this together for one of the activities. I promptly brought mine home and had to try some before it had even cooled completely...and I'm pretty sure I've eaten some if it every day since. It is addicting and delicious!

Jalapeno Jelly

1 cup red or green bell pepper, diced (we used a combination)
1/3 cup fresh jalapenos, quartered (seeded if you want it less spicy, I prefer it with seeds for a little more heat)
1 1/2 cups white vinegar
 5 cups sugar
1 pouch (3 oz.) liquid fruit pectin

1. Combine peppers and vinegar in blender. Pulse until peppers are finely chopped.
2. Combine vinegar/pepper mixture with sugar in a large saucepan. Bring to a boil and boil for 5 minutes. Remove from heat, skim foam off of the top. Cool for 2 minutes, then stir in pectin.
3. Pour into sterilized jars and fasten lids. Process with pressure cooker/water bath to seal if desired or refrigerate and store up to 2 weeks. Makes 6 half-pint jars or 3 pint jars.

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