Friday, June 3, 2011

Friend Friday: Gina's Jalapeno Jelly

Welcome to Espresso Yourself Creatively & the first ever Friend Friday post!  I'm so excited!  I have some amazing friends, and just love the thought of a community sharing their thoughts, ideas, & wisdom with one another!   Below is a post from my awesome friend Gina and her very yummy jalapeno jelly!  We've been friends for almost 18 years, and I cherish her friendship each and every day!


From Gina:
 
I sit down at the computer to do something I never thought I'd do...write a blog post! Sure I love reading them, but I just copy other's ideas and rarely have any of my own! However, Melanie asked me to write about my jalapeno jelly so here it goes.
I've had a garden for about 8 years and each year planted jalapeno plants to use in my salsa, but I always had way too many jalapenos. And the Kaberline family can only eat so many cream cheese stuffed, bacon-wrapped grilled jalapenos! I had to come up with something else for the jalapenos. Enter jalapeno jelly!
Here is my recipe for Gina's Jalapeno Jelly:
1 large green pepper
16 jalapeno peppers
1 1/2 C apple cider vinegar
1 pinch salt
4 1/2 C Sugar
1 packet liquid pectin (3-4 oz)
*Combine all peppers in food processor or blender and process until finely chopped. (Wear disposable food-safe gloves or you will regret every time you touch your eyes, nose or mouth for a week!) Transfer peppers to large saucepan. Stir in apple cider vinegar. Bring to a boil and let simmer 15-20 minutes. Stir in salt and sugar until dissolved.
Bring to a boil over medium heat. When mixture comes to a rolling boil (one that cannot be stirred down), boil for one more minute, then stir in liquid pectin. Ladle into sterile jars, leaving 1/4 inch head space. I usually get 7 small jelly jars or 2 1/2 pint jars in a batch.
To seal jelly, I place an aluminum pie pan on the stovetop with water and cook lids and jars (upside down) over medium heat, a low bubble. Each time I am ready to fill a jar, I remove it from the water with tongs, fill it and seal it using tongs to place lids. Lids will pop when seal is complete (which can take up to 12 hours).
Pour jelly over cream cheese and serve with Wheat Thins for a delicious snack or appetizer!
But you're not a gardener you say? No worries. The jalapenos are actually the inexpensive part of this recipe. It is the sugar and pectin that gets pricey so just pick up the jalapenos at your favorite grocery store and give it a try!

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