I have a really large jalapeño crop this year, they are pretty spicy compared to previous years. When I started harvesting I wasn't positive what I wanted to do with them, so I just washed/dried and put them in the freezer. Generally we just make salsa, pico de gallo or stuff them with cream cheese, wrap them in bacon and grill. This year there are so many more.

I remember a product I ordered from a Martha Stewart guest a few years ago, it was called 7 pepper jelly, but can't remember the company name. I've had this before, it is pretty common at local Mardi Gras parties, but this one was the best. I would love to recreate that recipe. It was a deep amber color and very, VERY spicy, but also sweet, there was jelly but also chucks of pepper.

How sweet Gina. What a nice treat from lyndaluu2.
I'm pretty sure that Lindac makes a jalapeño jelly. Maybe she will share her recipe too.

Ann

That's teriffic Gina. I know you will really enjoy those and bet you even make up a recipe or two using them.

Way to go Linda!

Beverly

Yum! A very nice gift from Lyndaluu2!
Enjoy your bounty, Gina!

Linda

Gina,

Glad they got there okay....

Enjoy. :-)

Linda

Here's the recipe I use:
Don't remember were I got it...

JALEPENO PEPPER JELLY

1/2 c. fresh jalapeño peppers, stemmed and seeded, leave seeds in if you want it hotter.
1 lg. green bell pepper, stemmed, seeded and cut up
3/4 c. apple cider vinegar
3 1/2 c. granulated sugar
1 (3oz.) pkg. liquid pectin
Put peppers food processor and pulse until coarsely ground; don't make them soupy. Stir in vinegar.
Put in large saucepan. Add sugar and bring to a boil, boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath 10 mins. Makes about 6 half pint jars

You may add a drop or two of green food coloring for a greener product.

Linda

This is probably a stupid question but what/how do you eat this?

I have a bumper crop of Jalapenos too and am looking for something to do with them.

Thanks again Linda - I have all the ingredients so I may try this tomorrow.

Magic_az, I got my very first jar of pepper jelly from another member here at the Cooking Forum in a swap many years ago (dancesingarden), and I thought the same thing - how do I eat this?

Now it's practically a standard item in my pantry. I'm a chili-head and love spice. I've used pepper jelly on pork or lamb chops instead of mint jelly, on crackers and cheese, on eggs, on pizza, etc. Gosh I'm drooling now.

Gina, lucky you! Since (hot) pepper jelly is a morning staple for my--I am jealous.

I am completely out of Annie's fabulous Habanero Gold so I must make some more. This will be easier since I have the wonderful 22 qt pressure canner--a gift from Peppi!

That's a great gift Gina. I'm envious:)

What a nice thing for Lyndaluu to send, I'm sure Gina is going to love it.

Hot pepper jelly? I use it to top cream cheese on crackers, and on bagels with cream cheese for breakfast (or more likely, lunch). I also use it to fill those cheese thumbprints which appear to be addictive and so I don't make them much any more, fearing that I will become "hooked". (grin)

Kathy, the Habanero Gold doesn't need a pressure canner, just a hot water bath, but you could fit a LOT of those half pint jelly jars in THAT size canner!

Annie

How sweet is that? Enjoy, enjoy!

Thanks Annie. I should have remembered that from Canny Camp. I haven't found any store-bought or farmer's market bought that is better than your recipe.

Too cool! I guess I could say "that's hot"....LOL!

David