This stuff is sooooooooo gooooood. It's so good that I had to beg these jars off my friend, Niki, who created this goodness, because they are in very high-demand. I mean, I've had them before... It is THE saught-after holiday gift in our neighborhood, and frankly, I'm lucky she allowed me to keep one of these jars for myself. Two for the photo shoot (that I have to get back to her so she can give them to other lucky people); and one for me. YES! Remember Niki? She is a wonderful friend, and has been up at the cabin with us several times. It was about a year ago when she came up to the cabin and brought a load of jalapeños and a determination to make this "pepper jelly" - or, as I like to call it, "jalapeño jelly."
It was a memorable Girls Weekend (yes, that should be capitalized because it's an official thing, like Mother's Day) for some much needed fun and general girly rowdiness (no, we did not watch Magic Mike on the big screen t.v. and squeal like teenagers, no sirreee, we did not). In between all the squealing we were very productive and made the aforementioned JELLY. YUM. And then we canned it! (And then we ate a bunch of it.)
That's the best thing about canning goodies like this... every time I have Jalapeño Jelly, I think of our time together! Canning = memories.
This jalapeño jelly is a little spicy and a lot sweet. It tastes incredible on top of something creamy - like cream cheese. Or any kind of cheese, really. On a cracker. Or bagel. Or anything. And it's red. Which makes it particularly festive for the holidays. I mean, just look at it!
So it's a beautiful and tasty treat. And I wanted to share it with you. If you are looking for a tasty gift from the garden, this will surely make your entire holiday season a little sweeter. Thanks to my incredible friend, Niki, for the recipe, for making this jelly, and for sharing some of your jars with me now. I love ya!
- ¾ pound Jalapeño peppers
- 2 cups cider vinegar, divided
- 6 cups sugar (ACK!)
- 2 (3oz) packets of liquid pectin
- Instructions from Niki:
- After removing stems and seeds from jalapeños, puree in food processor with 1 cup of vinegar.
- Combine puree, additional 1 cup cider vinegar, and sugar in large saucepan (preferably one with a heavy bottom). Bring to a boil; boil 10 minutes, stirring constantly. Don’t use a medium pan, it must be large…if this mixture boils over on your stove it could break it! I had it all up in my pilot lights on the gas stove and had to pay to get them replaced. FYI…
- Stir in liquid pectin. Return to rolling boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Skim foam, if necessary.
- Ladle hot jelly into hot jars, leaving ¼ inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water bath for processing.
- The smaller the jar, the cuter the gift. Keep jalapeños green if you want a less spicy jelly…otherwise, let ‘em get nice and RED. My favorite way to eat it is with cream cheese and a hint of salt Triscuits (sp?). YUM!