Jalapeno Jelly

This one will take your breath away…. cough, COUGH, choke, CHOKE… really, it’s difficult to breathe when you’ve got these garden hotties a cookin’ in the kitchen!! Some people don’t even blink at habanero’s or stinking hot jalapeno’s or any other word ending “eno’s”! I, on the other hand, am a light weight… MILD salsa about does it for me 🙂

So, when then these little garden hotties… I run for the windows and open the doors! This Jalapeno Jelly is actually very good as long as it’s sitting on top of some cream cheese and ya eat it with a cracker 🙂

Jalapeño Jelly over Cream Cheese

Jalapeno Jelly

3/4 lb whole jalapeno peppers
6 C sugar
2 C cider vinegar 5% acidity
2 (3oz) pouches liquid pectin
10 drops green food coloring

Wash and Halve jalapeno peppers lenghtwise. Remove stems and seeds. In a food processor or blender, blend peppers and half the vinegar until smooth. In a 8-quart pan combine sugar, pepper mixture, and remainign vinegar. Bring to a full rolling boil, stirring constantly, Remove from heat and stir in the liquid pectin. Return to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Stir in food coloring. Add 1/4 tsp butter to reduce foam and slim any remaining foam off the top. Immediately fill hot, clean jars, leaving a 1/4 inch head space. Wipe tops and threads clean. Place hot lids on on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Makes 5-6 pints.

Cut jalapeno’s length wise, remove stems and seeds

The oils comin’ off those little babies are HOT, HOT