Jalapeño Pepper Jelly is one of my all time favorite things to eat. Trust me. It’s AMAZING! It’s tart and sweet, with just enough of a kick to keep you coming back for more. Paired with some mild cheese like goat or cream cheese, it’s the perfect bite.
Our friend has served this several times as an appetizer at get togethers but until recently I never made it, but now that I have, I’m hooked. EVERYONE who tries this loves it and says it tastes like a fancy jelly you’d find at a gourmet store, and they’re right!
I found a few recipes on line but ended up tweaking them and came up with the following recipe, which seems to work for my taste buds. If you like things a bit spicier or milder, adjust the jalapeños accordingly.
Did you know jalapeños can vary in their degree of hotness? So how can you tell what you’re buying you ask? Here’s a tip: jalapeños get hotter the older they get and eventually turn bright red. During the aging process they develop white lines (sort of like we do, only we call it cellulite and unlike the jalapeño, that’s not hot). The more lines, the hotter the pepper. (You can see in the photo above the differences between some of the peppers.)
If you’ve been thinking about doing some canning but are concerned about the fuss, there’s a canning pot I highly recommend. It costs a bit more, but sooooo worth it! Here’s a link (not an affiliate link) in case you want to have a look. This type of canner eliminates the need for filling a large pot with water and submerging the jars. A HUGE PLUS!
Did you miss my post on ‘How To Create An Awesome Cheese Platter‘? Click on over for some easy ways to create a beautiful and delicious platter that all you guests are sure to love! (You can get a glimpse of the jelly in use in that post.)
In other news…
I spent more than three hours yesterday and today sanding the top of our dining table, and I still don’t have all the stain removed. It’s turning out to be a bear of a project, and I think I might have opened up a can of worms, but I’m determined to make it work.