Jalapeno Jelly, SL 1992

Here in the south, jalapeno jelly and peas are married together to form a southern classic. Starchy peas get a touch of sweetness and a hint of spice. Jalapeno jelly is also brought out at parties. Place a brick of cream cheese on a pretty platter, top it with jalapeno jelly and surround the platter with crackers - a quick and easy appetizer. This jelly got thumbs up from The Mister for being easy to prepare and great to eat.

Jalapeno Jelly

Adapted from Southern Living 1992 Annual Recipes, page 230

We modified the recipe based on the peppers we had available. We made a quarter of the original recipe.

• 1/4 lb banana peppers (the original recipe called for green peppers but we did not have any.)
• 1/16 lb jalapeno peppers (we used about 8 jalapeno peppers.)
• 1 1/3 cup sugar
• 1/3 cup white vinegar (5% acidity)
• 1 1/2 TBSP lemon juice
• 1 (1.49 ounce) package of fruit pectin (the original recipe called for liquid fruit pectin)

De-seed peppers and chop in a food processor or blender until smooth. On the stove, add blended peppers, sugar, and vinegar. Allow mix to come to a boil and boil for five minutes. Stirring often. Then add lemon juice, boil for one minute. Keep stirring. Then add pectin, boil for one minute.  Jelly can be put in jars and processed in a boiling water bath for 5 minutes or allowed to cool and placed in the refrigerator. We opted to allow the jars to cool and put them in the refrigerator as the jelly won't last long in this house.