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Locally Grown

Jalapeno Jelly

Champion pepper grower Ginnie Reynolds likes to make this jelly in two ounce jars for gifts. Just a dab of this on a cream cheese-smeared cracker will rev up an appetite.

1 pound whole ripe (red) jalapeno peppers
6 cups sugar
2 cups cider vinegar (labeled 5% acidity)
2 3-ounce pouches liquid pectin

Wash and halve jalapeno peppers lengthwise using rubber gloves. Remove stems and seeds. In a food processor, blend the peppers and half the vinegar until smooth. In a 6- to 8-quart saucepan, combine sugar, pepper mixture, and remaining vinegar. Bring to a full rolling boil, stirring constantly. Boil hard for 10 minutes, stirring constantly. Remove from the heat. Stir in the liquid pectin. Return to a full rolling boil and boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Immediately fill hot sterilized small jelly jars, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for five minutes. Yield: 5 to 6 half-pints.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the April/May 2003 issue of Decatur Magazine.
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