My mom-in-law makes amazing canned goods. I’ve been enjoying her jams, pickled beans, asparagus and salsa for years. The one thing I have never tried is her jalapeno jelly. I can hardly tolerate mild salsa so I figured anything made entirely from hot peppers was just never going to happen for me. Boy was I wrong. This stuff is like crack. Seriously amazing, can’t stop eating it, addictive with a capital A.
I asked for the recipe from Anna after taking down most of a jar last week. I wasn’t sure why it wasn’t hot fire in my mouth, and I didn’t care. I just needed to be able to make some myself. It is unbelievably good. Then I saw the recipe. Huh, maybe the 6 cups of sugar help balance out the heat from the peppers? Yeah. Just perhaps.
As you eat this jelly you get the sweetness up front and just as you’re thinking “this has jalapenos in it?” the heat gets you on the back-end. Not overpowering or crazy, just enough spice to know there are peppers in there. It’s a mouth party for sure.
Believe me when I say you will absolutely LOVE this jelly. My favorite way to eat it is on a cracker with a little cream cheese. Oh yummy. Yum yum yummmmmmmmmy.
Anna’s Amazing Jalapeno Jelly
from Anna’s Kitchen
1 large green bell pepper
2 cups vinegar
6 cups sugar
2 pouches liquid pectin
Remove ribs and seeds from jalapenos and puree peppers and bell pepper in a blender or food processor. Combine with vinegar and sugar and bring to a full rolling boil. Add liquid pectin, return to a boil and boil hard for 1 minute. Fill canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.
For full details on canning, check out this tutorial.