I'm on a canning kick! I love this time of year. As I was looking over my 32 while 32 list I noticed I still had several items to can that I haven't made yet so my objective this weekend was to correct that. I wanted to make the jalapeno jelly and went to Wal-Mart and there was a tag on their jalapeno bin saying they were out of stock. OUT OF STOCK?! Of course they were. That's pretty much the story of my life.
So feeling dejected I went to the farmer's market looking for something else to can. While I was there I came to a booth with peppers. I looked for jalapenos but didn't find any. However, they were selling hot peppers 7 for $1! Jackpot! I totally bought 14 of them and planned to make hot pepper jelly instead.
This jelly is easy to make. You don't have to make juice from the peppers in this recipe. Simply take the peppers and mix with vinegar in a food processor. Blend together and pour into the pan. Boil it and then add food coloring. I wasn't sure about the food coloring but it makes the jelly a gorgeous jeweled green color.
I took a taste of the jelly and loved it! At first it is really sweet but it finishes off seriously spicy. I can't wait to pour a jar of this over top of a brick of cream cheese to serve with crackers. It's an easy and delicious appetizer for an impromptu get together.
Hot Pepper Jelly (from Ball's Complete Book of Home Preserving)
12 oz. hot peppers, stemmed, seeded, and de-veined
2 c. vinegar, divided
6 c. sugar
2 pouches liquid pectin (3 oz. each)
1. Prepare a boiling water canner, 5 half pint jars, and lids.
2. Combine the hot pepper and 1 cup of vinegar in a food processor. Puree until smooth.
3. Pour the pepper puree, remaining vinegar, and sugar into a large stainless steel saucepan. Bring to a boil over medium high heat. Boil, stirring constantly, for 10 minutes. Stir in the pectin and boil hard for 1 minute. Remove from heat and add in food coloring.
4. Skim the foam off the top of the jelly then quickly pour into hot jars, leaving ¼ inch headspace. Wipe the rims and put the lids on. Tighten the screwband to fingertip tight.
5. Place the jars in the boiling water canner with the lid on and boil for 10 minutes. Remove from heat and allow to cool for 5 minutes. Remove the jars from the canner and allow to cool for 24 hours. Check the seals and store for up to 1 year.