Sweet Leaf

Finding Beauty through Baking ~by Susan Baxter-Peace

Jalapeno Pepper Jelly September 2, 2013

I don’t like spicy things very much, so most of the things I make are on the sweet side. My husband, on the other hand, loves spice. He is a big fan of pepper jellies, eating it not only as an appetizer on crackers with cheese, but also on his toast in the morning. (I could handle the crackers and cheese, but not on toast for breakfast). Anyway, I’ve been stock-piling quite a few jams and jellies with the various berries that are in season right now, and got to thinking that I should probably make something he would really enjoy too.

I found a recipe in my canning book for Easy Jalapeno Pepper Jelly. The title did not lie, it was super easy. I was a bit reluctant, because I know that cutting and handling hot peppers can be risky business, especially for someone who doesn’t like them. But all I had to do was cut off the tops, scoop out the seeds, and toss them in the blender. No chopping itty bitty pieces getting my fingers coated in hot pepper juice, this was my kind of recipe.

After they were blended with some cider vinegar, I cooked them up with more vinegar and sugar – standing back a bit to avoid the fumes – added in the pectin when it was time, and ladeled it into the jars. Easy peasy. The recipe suggested for a hotter jelly you could wrap some of the seeds in cheesecloth and let it infuse the cooking jelly, removing just before adding the pectin. I would have tried this, but didn’t have any cheesecloth on hand. Maybe next time.

I have to confess, I didn’t even taste test to make sure it was okay. But my husband has had it on his toast a few times now, so I guess it was a success!

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2 Responses to “Jalapeno Pepper Jelly”

  1. Sarah Says:

    Your jellies inspire me to use our canner, we are freezer jam makers, but jelly would be lovely to attempt.

    • I haven’t really done anything but jams and jellies, would like to get into fruits, salsas, pickles etc. at some point. I usually follow the instructions on the pectin packages for sterilizing, heating the jars in the oven instead of processing them in the canner. I would probably use the canner, though, for anything that didn’t have as much sugar as jams and jellies do. Freezer jam is great, but it’s also nice to not have to use up space in the freezer!


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