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.
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