Spicy & Sweet Jalapeno Jelly Recipe on the blog today!

Welcome back to our JALAPENO WEEK!!

I have a delicious jelly recipe for you jalapeno lovers! This recipe is a combination of sweet and spicy which in my opinion is the perfect match. One of my favorite appetizers is a simple cracker with cream cheese & this exact jelly served with fresh sprig of rosemary or chopped parsley over the top. You can use this jelly in baked goods like croissants, muffins, breads, or in soups like pho, or use it as a dipping sauce with egg rolls.

Spicy & Sweet Jalapeno Jelly Recipe

Servings: 3 medium jars

Ingredients:

• Gloves
• 10 jalapeno peppers, halved and seeded (I used reserved a few tablespoons of seeds in the jelly)
• 1 large tomato, quartered
• 6 cups of granulated sugar
• 2 green apples, peeled and remove seeds
• 1 teaspoon of fine sea salt
• 1 1/2 cups of apple cider vinegar

Method:

1. Please note! Please wear gloves before you handle the jalapenos! Trust me you don’t want to touch a jalapeno then touch your face.
2. In a large food processor place peppers, tomato, and apples. Pulse until mixture is finely chopped.
3. Place the mixture inside a large pot over medium heat. Stir in the sugar, salt, and vinegar. At this point you can add some jalapeno seeds to the mixture if you want more heat. Cook mixture for about 15 minutes or until mixture coats the back of a wooden spoon.
4. Ladle the jelly inside sterile jars, making sure to leave space so you can cover with lids. Once the lids are on, place jars inside a big pot with hot water making sure to cover the jars. Boil for about 10 minutes, then remove and gently place jars on a thick towel to cool. You should hear the jar lids pop that ensures they are sealed. You can store these in your cupboard.