Wednesday, August 14, 2013

Jalapeño Jelly

Jalapeño Jelly
This is one of the easiest jellies you can make!
10-15 jalapeño peppers (red or green, or both)
6 1/2 cups of white sugar

1 1/2 cups Apple cider vinegar
6 fluid oz. liquid fruit pectin 
(The box contains two three oz. packets- use both!)
You will also need a few simple tools:
7 half pint jelly jars, with rings and new lids. (Wash, rinse, and allow to sit in hot water until ready to fill.)
A wide mouth funnel.
A Ladle.
A jar lifter.
A non-metallic, heat proof spoon/spatula for stirring.

 Wearing gloves, remove the stem and seeds from the jalapeño peppers. Then, chop them fine, OR... Use a food processor!

 In a stainless steel (or other non-aluminum pot) bring to a boil the vinegar, sugar, and jalapeño peppers. 

 Once it reaches a rolling boil, add the six oz. of fruit pectin.  Return to boil and cook for FIVE MINUTES.
Turn off the heat.
I use a towel to protect my counter top from spills, and set the hot, clean jars on it. Using the wide mouth funnel to help keep the jar rims clean, I ladle the jelly into the jars.
Use a clean, damp cloth or paper towel to wipe the rims clean.
Place a lid on each jar, and screw a jar ring down finger tight.
Lift the jars into a pot of boiling water. Jars should have ONE inch of boiling water covering their tops.
Boil for 10 minutes.
Remove from boiling water bath. (Use the jar lifter!)
Set in a draft free place to cool.
When cooled, check to be sure the jar is sealed by gently pressing down on center. If it "pops", then place this jar into the fridge and use soon.
Sealed jars need not be refrigerated.

So.... What can you DO with Jalapeño Jelly?
Some people like it over toast. Some people warm it a bit and pour it over a block of cream cheese and serve it with fancy crackers. But THIS is our favorite way to use it:  Panko Jalapeño  Chicken Bake


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