We filled the top tier of our garden tower planter with peppers this year. The jalapenos and serranos were sweet and mild, and extremely abundant.
I usually freeze them whole for use in recipes throughout the year, but decided to try a pepper jelly recipe from msnotsoperfect.com.
I made a few adjustments to the original and the end result was a thick, delicious jelly that was heavenly with cream cheese and crackers.
Jalapeno Pepper Freezer Jelly
makes about 3 pints
- Place 6 cups seeded jalapeno peppers in a blender or food processor. I used both red and green jalapenos and added a few Serrano peppers for additional flavor. My peppers this year were sweet and not as spicy, so I left in about 1/3 of the seeds for a spicier jelly.
- Add 1 1/4 cups apple cider vinegar.
- Pulse until the peppers are chopped finely, but not liquefied.
- Pour the peppers into a saucepan and whisk in one 1.74 oz box of low-sugar Sure-Jell.
- Heat mixture until boiling, stirring occasionally.
- Mix in 4 cups sugar and return to a boil. Allow to boil for 1 minute.
- Remove from heat and pour jelly into freezer safe jars.
- Cover loosely with lids and allow to cool completely to set.
- Secure lids and store in the refrigerator for several weeks or freezer for up to a year.
The jalapeno pepper freezer jelly was a hit at the office salsa party, and at home as well. We will definitely be making a larger batch next year!
When a coworker made the recipe for herself it ended up far spicier than mine even without any seeds. For a milder jelly consider the heat of the peppers you are using, and substitute bell or other sweet peppers for some of the jalapenos to temper the heat.
Don’t miss the newest recipes and project ideas! Subscribe to our newsletter today.