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Jalapeno Jelly

Posted on Oct 5th, 2015
by Brooke
Categories:
  • Condiments
  • Opened Jars
Basket of Peppers

I was given a basket of jalapeno peppers and wasn’t sure what to do with them! I considered making a jelly and found this spicy apple butter recipe that sounded right up my ally but I adapted the recipe slightly:

Sweet Little Jar of Red Hot Stuff – Pepper Jelly

Red Hot Pepper Jelly

  • 1.5 cups hot peppers – 1″ sized pieces, trimmed and seeds removed
  • 1 cup Red Bell Pepper  chunks
  • 2 apples, cored and chopped
  • 1 Cup apple cider vinegar
  • 2 Cups sugar

Puree the peppers and apple. Combine in a saucepan with the cider vinegar and bring to a boil and cook for 10 minutes to break down the apple. Add the sugar and cook for 20-30 minutes, testing the set with a frozen plate. Seal in ½ cup jars for 10 minutes, or 1 cup jars for 15 minutes. Do not seal in pint-size jars.

Combine with a blend of cream cheese and goat cheese and serve with crackers and dried sausage.

Photo Credit: sea turtle via Compfight cc

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Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

3 Comments Hide Comments

bonito-kids.ru says:
February 18, 2016 at 5:38 pm

Yes, there is vinegar in the recipe, Noopur. Also you can reduce the sugar a little bit but most jellies are fairly sweet and this one has the heat and tartness to balance.

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Brooke says:
March 13, 2016 at 8:26 pm

Thank you for the suggestion. I’ll try that next time.

Reply
Ирина says:
April 7, 2016 at 11:27 pm

This is the first pectin free pepper jelly recipe I have found that uses only two cups of sugar. I have just discovered canning and have made a few pepper jellies peach, ground cherry, watermelon and ice wine but all use pectin and mass amounts of sugar. Thank you for sharing this.

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