Jalapeno Jelly

I fell in love with Jalapeno Jelly as the result of a eatery on Staten Island (sadly it is gone now) that served what they called Armadillo Eggs which everybody else calls Jalapeno Poppers. Along side them was a bowl of this jelly that I didn’t know what it was until I ran my popper through the jelly and and popped it in my mouth.  Good thing I have a tolerance for spicy food.  The combined flavor was wonderful and I decided to reverse engineer the recipe for the jelly and make one for my own.

5 from 1 reviews
Jalapeno Jelly
Author: 
Recipe type: Condiment
Cuisine: American
 
Ingredients
  • 4 cups of jalapeno peppers
  • 2 poblano peppers
  • 1 onion quartered
  • 1 cup of brown sugar
  • ½ tsp lime juice
  • ½ tsp cinnamon
  • water
Instructions
  1. Place the peppers and the onion in a food processor and pulse until the vegetables are chopped very fine.
  2. Put the peppers, brown sugar, lime juice and cinnamon into a sauce pan
  3. Add enough water to just cover
  4. Bring to a boil and reduce to a simmer.
  5. Allow to simmer until the jelly begins to come together. About an hour.
  6. Put into sterilized mason jelly jars and process in a canner

 

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