Sweet Baked Life

There’s nothing better to nosh on over the weekend with your family and friends than something that is both sweet and hot! This jalapeno Pepper Jelly will make your heart melt, not to mention get your pulse racing a bit too! Oh, and did I mention HOT? Yes, but it’s got just the right amount of heat to make you coming back for more! So slice up a fresh sourdough baguette, generously spread with smooth cream cheese and smother the top with this delectable jelly! You won’t be disappointed! It’s snacking gone to a whole other level! Top rate in my book!

You see, a couple of weeks ago while wandering through the office, my ears perked up when I heard these three words: Jalapeno Pepper Jelly! What? Who said that? I turned to find a gal describing the most incredible sounding pepper jelly that she makes using freshly picked jalapeno peppers right out of her garden! Not only that, she cans this great hot and sweet concoction for her family to enjoy year-round.  What a lucky bunch! I immediately told her that I LOVED pepper jelly!

Low and behold, the next day I received an email from her stating she had something for me! I hurried to her desk, and there it was — a beautiful jar of precious homemade Jalapeno Pepper Jelly! How sweet was that! I told her that I could not wait to try this yummy stuff. She warned me, “It’s HOT.” Not a problem — sweet and hot, can’t get much better than that!  She even brought me a copy of the recipe so I could share it with all of you!

Jalapeno Pepper Jelly
(recipe from Linda)

2 cups hot peppers (such as jalapeno), cut in half with seeds removed
1-1/2 cups white vinegar
6-1/2 cups granulated sugar
6 oz. liquid Pectin (such as Certo, which can be found at Smart & Final)
6 – 8 oz. (1/2 pint) jars (sterilized and warm)

For the jelly: combine the peppers and vinegar in a large blender and pulse on high-speed until smooth. Pour mixture into a large pot and add the sugar then place on medium heat on your stove. Stir until sugar dissolves and bring to a boil for 3 minutes. Stir in pectin and return to full boil for 1 minute. Remove from heat and skim off the foam.

For the canning process: Simply put, you will divide the mixture among the jars, put lids and rings on, and place in a hot water bath for about 15-20 minutes. However, please refer to your basic canning instructions that were included with your jars or pectin for the exact details on sterilizing, filling and boiling the jars.  Remove jars from water and let cool completely, about 2 hours. This jelly will keep for about 2 years on your shelf unopened. Once opened, store in refrigerator.

Let me tell you, after one taste of this amazing Jalapeno Pepper Jelly I could not stop eating it — neither could my husband! Now, I’m not a canning type of person, but maybe one day I will make this sweetly HOT jelly myself!  Or maybe I’ll just bring the empty jar back to Linda and ask for a refill!