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Jalapeno Jelly

I'm not a huge spicy fan and I'm not a Jalapeno fan at all, but every Christmas my mom makes this jelly and we eat it with crackers and cream cheese until every last drop is gone! It's delicious and addicting! So try it! I helped her make it last year and was surprised at how easy it was. I always thought jam was hard!

Jalapeno Jelly

1/2 cup lemon juice
2 cups green bell pepper (about four) seeded and finely chopped
1/2 cup canned chopped jalapeno chili peppers
4 1/2 cups sugar
1 cup white vinegar
2 bags liquid pectin
green food coloring
Ritz crackers
Cream cheese

Blend together lemon juice and both kinds of peppers in a blender. Add sugar and vinegar and blend some more until it's mixed. Then in a large pan (this bubbles up high so make sure your pan is big!) boil mixture for 5 min. Then mix in pectin and food coloring (enough to make it green) and pour into jars and seal. Let it set overnight on a counter top.

Now this part is crucial. After it's set up take a Ritz cracker, spread on some cream cheese and then some of this jelly and pop it in your mouth! YUM YUM YUM YUM YUM!!!!!!
It does have a kick to it so don't forget the cream cheese!

And I don't actually know how to seal a jar. I just put the tops on and let the jars sit on my counter overnight so the jelly sets up. But then we eat it after that so we never have a real need to seal it! But if anyone knows how to seal a jar feel free to teach us! :)


The Paynes said...

I'm not sure about your jam, but I can peaches and they have to be hot water sealed for 20 minutes or so. This gets all the oxygen out of the jars and seals the lid on. If anyone wants a recipe for canning peaches or beans, I have them. As for jam, my MIL does freezer jam and just keeps it frozen or refrigerated. I'm sure you can look up canning instructions on the web.

Cassi said...

Yeah, I keep this refrigerated after it's set up too! And it lasts a long time!

We would love your canned peaches and beans recipe!!! I LOVE canned peaches so post that one first! :)