For someone who can’t handle spicy food, I sure seem to make a lot of recipes featuring jalapeños. And Luke says I never cook things specifically for him, hah.
A little while ago, we picked up a pound(!) of jalapeño peppers for $1 at Haymarket. So what the heck do you do with a pound of jalapeños? I can’t eat them, and there was no way I was going to prepare separate dinners every night, especially if one involved working with hot peppers.
I was inspired by a jam I found on Etsy to make my own jalapeño jelly. It seemed easy and straight-forward, and well, it was. It’s just that in the process of making this jelly for my wonderful husband, I managed to irritate every mucous membrane on my face. Seriously. Ever have the inside of your nose start burning? Or your tear ducts? It’s quite unpleasant. I ran around the kitchen fanning my face and cursing. I tried dipping a tissue in milk and stuffing my nose with it. Not my proudest moment.
In the end, I just had to suffer through the agony, all for these three jars of jelly. Apparently, it’s good jelly. I honestly can’t tell you, since I can’t even smell the stuff without my nose tingling unpleasantly. But Luke says it’s good. And so did Luke’s boss who scored one of the jars.
I’ll let you in on what else I made for Luke with those peppers tomorrow. Hint: it’s a good vehicle for the jelly!
- 6 oz jalapeño peppers, stemmed, seeded, and deveined
- 1 cup apple cider vinegar, divided use
- 3 cups sugar
- one 3oz pouch liquid pectin
- In a blender or food processor, puree the peppers with ½ cup of the cider vinegar until smooth.
- In a medium saucepan, add the pepper puree, sugar, and the remaining ½ cup of cider vinegar and stir to combine. Bring to a boil over high heat, and continue boiling while stirring for 10 minutes. You may need to turn the heat down to avoid an overflow; just make sure it keeps boiling.
- Stir in the pectin continue boiling, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam if it develops.
- Pour the hot jelly into desired jars or containers, leaving ¼” of headspace.
- Let the jelly cool completely before screwing on the lids. The jelly can be stored at room temperature or in the fridge for up to a month.
Note: I did not seal my jam jars, as the recipe only yielded 3, which are being used immediately. If you want to double the recipe to store the jelly for a long period of time, refer to the site I adapted from, which has proper canning instructions.
Makes about 3 cups
Adapted from Andrea’s Recipes