Saturday, November 12, 2011

JALAPENO PEPPER JELLY

Last October, when my parents came to visit, mom brought a whole bunch of green peppers and jalapeno peppers from dad's garden.  We ate quite a few, had stuffed green peppers, peppers on our salads, and stuffed jalapeno peppers wrapped in bacon.  The rest we froze.  However, there is one slight problem with freezing all those peppers... I'm the only one who will eat them.  Gregg and William don't even like them in things like meatloaf, soups, or any other kind of dish.  Do you know how hard it is to make something yummy without green peppers or onions.  Oh, by the way, they don't like onions either! 

This week I was scavenging in the freezer and came across all these bags of peppers and it occurred to me, Hey I could make some pepper jelly.  I found a recipe I thought sounded good and easy and set out to make my jelly.  My first attempt didn't bode so well.  The taste was good but it didn't set up like jelly should.  I read somewhere that if it doesn't just pour it back into the pot, bring it to a boil again, add another box of pectin, and try again.  So... I did.  The second time was a bit thicker but still not jelly consistency.  However, I give up.  I decided it would be perfect to pour over a brick of cream cheese and serve with crackers.  And who knows, someone might get a jar for Christmas.  You know there are only 43 days till Christmas.

Here is the recipe for the jelly

JALAPENO PEPPER JELLY

3/4 c. green bell pepper, finely chopped or pureed
3/4 c. jalapeno peppers, seeds removed and finely chopped or pureed
1 1/2 c. vinegar
6 c. sugar
2 pkg pectin

Bring the peppers, vinegar, and sugar to a hard fast boil that can't be stirred down, Add pectin and boil 1 minute longer.  Pour into jars and seal. 

It's that easy!
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2 comments

  1. I make pepper jelly all the time and that looks like the same amounts I use except for the pectin. I use one package. Every once in a while it doesn't come out right for what ever reason. Just fate I guess.

    ReplyDelete
  2. Diana, Most recipes I looked up only used one but a couple said to use 2 and I actually ended up using 2. I think you're right, it just fate sometimes. It's tasty anyway!

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