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