I know Jalapeno Jelly recipes are going viral all over pintrest and seems to be the new craze. I have to say I think I was one of the first to blog about this delicious creation. I found a recipe over three years ago and posted about how I can several jars of this each year. Jalapeno Pepper Jelly is seriously a staple in my fridge. I serve this jelly on turkey sandwiches, over cream cheese with crackers, on my Asian food, in Pad Thai, and have even had it on toast. If you are new to making pepper jelly I would like to re-introduce you to my recipe. I don’t can my jelly any more because I am a little too busy these days, so mine is a freezer version and for the rate we go through this stuff, I am glad I don’t go to the effort to can it. However, you could easily can it if you would prefer.

Now, before you begin making this jam you will need several red peppers. Watch for these to go on sale on our website. Whenever they go on sale for around .79 or under, I will make sure and whip up a batch of this jelly. A couple weeks ago red peppers were on sale for .25 each. If that’s the case, make sure and stock up so you can have a year supply of this goodness. Once you make it and try it, you will surly be addicted like I am!

Jalapeno Pepper Jelly
  1. 3 cups red bell peppers, chopped (or green work too)
  2. 1/4-1/2 cup jalapeno peppers (if you like more spice, keep the ribs and seeds in and add the 1/2 c.)
  3. 1 1/2 cups apple cider vinegar
  4. 6 cups sugar
  5. Pinch of salt
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  1. In a food processor, chop the red peppers and jalapeno peppers (or you can do this by hand). Place the peppers in a large soup pot (you don't want this to overflow..it makes a mess to clean up!). Add the apple cider vinegar and sugar and bring the mixture to a rolling boil. Boil the mixture for 15-20 minutes or until it begins to thicken and is the consistency you are wanting. The longer you boil the jelly the thicker it will become. You want it to be a thick jam texture. Once the jam is thickened, remove it from the heat and let it cool. Once the jelly cools, divide it up into smaller containers and place in the fridge until ready to eat. When ready to serve, just thaw on the counter or in the fridge until soft.
  2. *If you want to use pectin you can add a package of liquid pectin and only boil the jelly for 3-5 minutes. For me, it is better to save money and not use pectin and just boil for a little longer.
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