It's so easy to capture the flavor of peppers by making your own pepper jelly. I love to do it, and it makes for an amazing snack, appetizer or glaze. You can either process this by canning, or put in the fridge for a few days and enjoy it that way.
- 20–24 jalapenos, seeded
- 1 green bell pepper, seeded
- 2 cups apple cider vinegar
- 8 cups sugar
- 6 garlic cloves
- 1/2 cup dry pectin
- Seed all peppers and place in blender or food processor along with 1 cup of vinegar and garlic cloves. (You can do this in batches if necessary.)
- Put chopped pepper mix and remaining vinegar and pectin in a stock pot. Bring to a boil, then add sugar. Stirring, bring to another boil for 1 minute. Turn off heat.
- Ladle into jelly jars, allow to cool, then refrigerate.
- If you are canning, follow these additional steps. First, sterilize jars and lids in boiling water, then set aside in a clean area to dry.
- Fill bottles will jelly, put on lids and rings, but do not tighten too forcefully.
- Add to a canner with boiling water (using canning tongs) then bring back to a boil. Ensure a boil is reached for at least 5 minutes. Remove jars (again, tongs) and allow them to cool on a counter. Ensure each naturally pulls down the lid. If any do not "pop" either reprocess them or place in the fridge for use within 5 days. Store for 18 months to 2 years canned, or up to 1 month once opened and refrigerated.
- Category: sauces and glazes, Snack
Keywords: jalapeno, pepper glaze, pepper jelly