This is the next to last post in our Southwest Thanksgiving series. Links to the rest of the posts are at below. I told you yesterday in my post about corn biscuits that I was going to share this, so here it is. It might be my favorite because I can use it all year long with a lot of different dishes.
Jalapeno jelly is one of my new favorites. I think it’s because it’s not too sweet and the combination of the spice from the jalapenos and the sweet from the sugar is a perfect balance on your palate. The recipe also includes red and green peppers in addition to the jalapeno and they give the jelly different flavors but are also complementary to the jalapenos. I had actually never had jalapeno jelly before the first time I made it – it is one of those things that I saw referenced in another recipe – I think it was being used with a pork dish – and it sounded so good.
I initially ate this jalapeno jelly with the corn biscuits, but soon realized that its unique combination of sweet and spicy elements makes it a great addition to a a lot of things: buttermilk biscuits, toast and even a roasted pork sandwich are all made better. I fully admit that I even tried it on a burger with some melted jack cheese….oh so good. The are many possibilities but the sweet and spicy pair really nicely with the savory qualities of some meats. I have even experimented with it in some desserts like a jelly doughnut.
I’m thinking that you are thinking, “Jelly? I can’t make jelly, it’s too hard and long of a process.” You know what I say? Hogwash! Yes, hogwash! I have no idea what that means, but my grandmother (may she rest in peace) used to say it all the time in response to someone saying that they can’t do something she knew they could do.
So, make the jelly, make the corn biscuits and eat them. All of it. As they say in the commercial, “Betcha can’t eat just one.” Trust me, you’ll be so happy you did 🙂
And remember to let me know everything, I’m needy like that! 🙂 XOXO –Gina
Jalapeno Jelly Recipe
½ red bell pepper
½ green bell pepper
5 jalapenos, stems cut off (option: remove seeds for less heat)
¾ cup white vinegar
¼ tsp salt
3 cups sugar
½ pouch (1.5oz) Certo liquid fruit pectin
In food processor, pulse peppers until finely chopped. Place peppers in a large pot with vinegar, sugar and salt. Boil for 10 mins stirring often. Add fruit pectin and boil for another 1 minute. Place jelly in clean, sterile canning jar, seal and water bath for 10 mins. Jelly needs to sit overnight to set. **This recipe can be easily doubled
Tools (and tips) of the Trade: When cooling, the jalapenos will sink to the lower half of the jar. Mix the jelly after it cools to evenly distribute the jalapenos throughout the jelly.
The right tools for the job?