Recipe Station

Ever tried Jalapeno Jelly?  You may not find it in stores.  This sweet & sassy kick is great for buttering toast, crackers or English muffins.  It's the perfect compliment to a variety of dishes with just the amount of heat to apply to meats like pork and tenderloin roasts

Make a welcome change from the traditional orange or lemon marmalade and whip up a couple batches of this jelly.

Here's the recipe which I found on Woodridge Homestead.  Check em out below

Jalapeno Jelly

• 3 Jalapeno peppers (I use all green or all red)
• 4 sweet bell-shaped peppers
• 1 cup white vinegar
• 5 cups sugar
• 1 bottle liquid Pectin

Trim pepper caps and tops off, slice and remove all seeds and inner membranes. Discard tops, seeds, and membranes. Run all peppers through a food grinder using the fine blade. (I use the coarse chopping blade of a food processor instead.)

Using all finely ground or minced pepper bits and any liquid, add into stainless pot. Add vinegar, and sugar to the minced peppers, stir until well blended. Slowly boil mixture for 10 minutes. Add liquid pectin and boil hard for 1 minute. Remove from heat and pour into sterilized half-pint or Jelly jars, to within 1/2-inch of top. Add sterilized caps and screw rings on. Process in water-bath canner for 5 minutes. Yield: 5 half-pints.

See the source of this recipe on woodridge homestead by clicking HERE.  They are an awesome homesteading resource!

pic source: jefferyw