Jellies and preserves Recipe

Jalapeno Jelly

Sometime late August to early September the Jalapeno peppers start showing up in he farm stands.  When they do I buy a whole bunch and begin to figure out all sorts of uses for them.  This is one use that even one or two of my neighbors enjoy.

Jalapeno Jelly
Recipe type: Jellies and preseves
  • 2 quarts of fresh jalapenos Chopped fine -- see notes
  • 3 Poblano peppers Chopped fine
  • 1 Granny Smith pureed
  • 1 cinnamon stick
  • water
  1. Use a food processor to get the peppers chopped fine. Or do that by hand if you are feeling ambitious.
  2. Puree the apple in the food processor
  3. Put all the ingredients in a sauce pan of sufficient size
  4. Add water to just cover.
  5. Bring to a boil and immediately reduce the heat to a very slow simmer.
  6. Continue to cook until jelly sets about 1 hour
  7. Discard the cinnamon stick and put into sterilized Mason jars. Refrigerate or process following typical canning instruction.
Some folks go to the trouble of removing the seeds and placenta from the pepper pods. In my opinion that misses the point of using peppers to begin with but to each their own.

Poblano peppers and Granny Smith apples are used in this recipe for a couple of reasons. First off both add pectin which causes the jelly to form and both add flavor components to the final product.


Leave a Reply

Your email address will not be published. Required fields are marked *

WP2Social Auto Publish Powered By :