I’m always game for making new things, particularly when it comes to enjoying fresh produce from the farmer’s market. When I was at the market last weekend I saw some lovely jalapeño peppers, so I snatched them up. While contemplating what to do with them and I came across Baby Loves Jellies post about making jalapeño jelly.
Since I’m a big fan of all things spicy, particularly where spicy hot peppers are involved, I knew this jelly was right up my alley. This recipe is particularly interesting because it is made with all jalapeño peppers and it contains no green peppers. It’s actually more of a jam than a jelly because you don’t strain out the seeds like you do in a lot recipes. Of course the result is a hotter jelly than most recipes.
Since I cannot follow a recipe to a T, I amended it to suit my tastes. I don’t like to use pectin when making jams/jellies, I prefer using tart apples or nothing at all. I find that certain jellies, particularly this one, work well if they’re a little runny. After all, you don’t really want to use huge amounts of this jam on your toast, it is quite spicy!
Jalapeño Jelly
12 jalapeños
2 tart green apples, chopped
2 cups cider vinegar, divided (I prefer organic unfiltered raw apple cider vinegar)
6 cups sugar (I use organic evaporated cane juice which makes the jelly darker)
1 Tablespoon lemon juice
2 green jalapeños, diced finely (for added texture, add to blender with peppers above if you don’t want jalapeño bits in your jelly)
2 red hot peppers, diced finely (for added color, you can use sweet if you’d like, or add additional jalapeños)
Chop up 12 of the jalapeños and add them to blender with one cup vinegar and the 2 chopped apples and liquefy.
Make sure the wear rubber gloves while cutting & handling peppers since the hot pepper oil can burn the skin. Also don’t inhale too deeply when opening blender and when cooking the jelly, can cause coughing. Make sure you wash your hands well after handling peppers to remove all pepper oil.
Combine the pepper & apple purée with the remaining cup of vinegar, lemon juice and sugar in a pan and bring the mixture to a boil over high heat.
Boil for ten minutes, stirring often. If it’s not thick enough boil longer, test for thickness by putting some on a cold plate and letting it rest. Remove from heat and add remaining diced red peppers and jalapeños and stir to incorporate.
Ladle directly into hot, sterilized jars. Leave a quarter inch of headspace. Remove any air bubbles and wipe the rims clean. Add lids and process in a boiling water bath for 10 minutes.
I canned this jelly in small 4 oz jars because I figured a pint or half pint might not be used up quick enough. I ended up with 12- 4 oz jars and 2-8 oz jars.
This jelly is perfectly spicy, of course I love hot spicy foods. It’s perfect on things like cornbread, or a bagel with cream cheese. I even added some to my apple pancakes the other evening and it added the perfect spiciness, of course Mr Chiots thought I was crazy. I think a jar of this mixed with a jar of chutney would make a great BBQ sauce for chicken or salmon.
Are you a hot spicy food lover, or do you prefer to keep things on the tame side?
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I *am* a spicy food lover – one with lots of peppers on her hands 🙂 Plus, with the apples coming into season, it is a great idea to combine the two in this recipe. Its interesting, I like spicy food, but I like the depth of flavor in the spices, not spice combos used in a way that overpowers the taste of the veg or dish itself. Cumin is a fav, with a bit of chile powder. And I also like sweet hints in spice, both tastes seem highlighted when combined.
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I think sweat enhances any meal.
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I am a big sissy, is what I am. But I still pickle jalapenos for the rest of the household. Speaking of which, I need to get on that–I have a lot of jalapenos this year.
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I love jalepeno jelly – though I’ve always made it with red pepper also. I love the sweet and spicy together – such a great combo!
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Yum jalapeno jelly. I’ve been waiting for apple season first before I make mine. I don’t make as many as you though. Six tiny jars is all I need. I love it with crackers and cream cheese, or on turkey sandwiches. Yum.
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Used to make jalepeno jelly alot. I like to cover a softened brick of cream cheese with the jelly and then serve it with a cheese knife and good quality crackers – makes a great hors d’ ouerve and the sweet hot pepper with the cream cheese is a great combo.
That sounds SOOO yummy on a bagel with cream cheese. Another GREAT job Susy! Now, I do not think I am going to enjoy my ceral for breakfast quite as much ;(
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Okay, so last year I decided to make salsa for the first time. Bought a boat load of hot peppers and got to work. You’ll be happy to know the undersides of my fingernails burned for 3 days. Guess that’s how you learn to wear gloves… good grief. Hope you enjoy your spicy jelly!
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My eyes are watering just looking at your jam…I’m a big weeny and don’t eat things that make me cry…food should just not hurt!!! Kim
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How nice and fun!
Amy
Hmm, I wonder if I could make this work with Serrano peppers. I have a bunch, and I was thinking of a hot jelly, so this would be perfect. I think I’ll seed them though, they’re already pretty hot.
You could just strain the pureed peppers through cheese cloth to strain out the seeds. That should work nicely. You could also make a nice pepper relish, that’s a great way to make use of lots of peppers. I have some I made last year and it is perfect to throw a jar in with sloppy joes or chili.
i also love spicy,,, but until i have this baby anything tomato or spicy kills me with heartburn! this tomato season has been torture on me! my mom makes jalapeno jelly, also a little runny… and as you suggested they use it on all kinds of meat when they grill, etc and it is SO good! 🙂
Love this!
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Hmm, I wonder if I could make this work with Serrano peppers. I have a bunch, and I was thinking of a hot jelly, so this would be perfect. I think I'll seed them though, they're already pretty hot.;. All the best!!
would normal vinegar work? no apple cider vinegar on hand and would love to try this recipe out (live in boonies and don’t want to drive to store/town again!) how would it change the flavor? what would be different about it if I substituted this? thanks!
It would, if you have white wine vinegar I’d use that instead (better flavor). I use ACV because I make my own and always have a good stock in the pantry.