Jalapeno Jelly I

This jalapeño jelly walks the sweet-hot tightrope that makes pepper jelly so addictive. Fresh jalapeños and bell peppers get ground up with white vinegar, cooked with a generous amount of sugar, and set with liquid pectin into a glistening, spreadable jelly with a kick.

The food processor does the hard work of grinding the peppers fine enough for a smooth jelly. Quick pulses give you the right texture. You want finely ground, not pureed. Those tiny pepper bits suspended in the clear jelly are part of the charm and tell anyone looking at the jar exactly what they’re in for.

A full 10-minute rolling boil is essential for the sugar to reach the right concentration before the pectin goes in. Stirring constantly prevents scorching, because that much sugar burns fast once it gets going. The red pepper flakes stirred in at the end add visible heat flecks and an extra layer of spice beyond the jalapeños.

Kitchen Tips

• Wear gloves when handling jalapeños. The oils linger on your hands for hours and burn anything you touch, especially your eyes.
• Sterilize your jars before filling. Hot jelly poured into a dirty jar won’t seal safely.
• Pour into jars immediately after adding the pectin. It starts setting fast.
• This keeps in the refrigerator for up to 6 weeks without canning, or process in a hot water bath for shelf-stable storage.

Variations

• Use habanero peppers instead of jalapeños for a much hotter jelly.
• Add green food coloring for a vibrant jade color, or leave it natural for a golden-green hue.
• Pour over a block of cream cheese and serve with crackers for the classic Southern appetizer.