One special homemade gift my mother and I enjoy making together is Jalapeno Jelly. We always have plenty of Jalapenos from the garden and it seems like we always have to find something to do with them. Plus, I have this amazing job that gives me quite the hook-up on local produce at the Farmers Market of the Ozarks.
Making jelly isn’t as difficult as most believe- it’s actually quite simple. Just be sure and wear gloves when preparing the peppers so your hands aren’t burning for a week. And yes…they will burn for a week – trust me on this! And whatever you do, don’t touch your eyes without throughly washing your hands, or-you-will-be-sorry.
This jelly makes a perfect holiday gift for neighbors and friends. Serve this jelly with a cream cheese topped cracker for your holiday gatherings! Simple and easy appetizer.
Yields: about 5 half pints
¾ lb jalapeno peppers (or more if you want more heat)
2 pouches liquid pectin
2 c. cider vinegar (divided)
6 c. sugar
Green or red food coloring
Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar and sugar in a large pot. Bring to a boil and boil for 10 minutes. Stir constantly.
Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, while continuing to stir.
Remove from heat and skim foam if necessary. Stir in a few drops of food coloring of choice. Ladle hot jelly into jars in a boiling water canner.
NOTE: When cutting and seeding the peppers, wear rubber gloves to prevent hands from being burned.
Don’t know how to can? Don’t worry, I’ve got you covered! Check out the University fo Missouri Extension website for info on how to can.