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.
- 2 quarts of fresh jalapenos Chopped fine -- see notes
- 3 Poblano peppers Chopped fine
- 1 Granny Smith pureed
- 1 cinnamon stick
- Use a food processor to get the peppers chopped fine. Or do that by hand if you are feeling ambitious.
- Puree the apple in the food processor
- Put all the ingredients in a sauce pan of sufficient size
- Add water to just cover.
- Bring to a boil and immediately reduce the heat to a very slow simmer.
- Continue to cook until jelly sets about 1 hour
- Discard the cinnamon stick and put into sterilized Mason jars. Refrigerate or process following typical canning instruction.
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.