Jalapeno Pepper Jelly

Never in a million years would I have thought I would like something called Jalapeno Pepper Jelly.  Fortunately for me, I once worked with an awesome woman named Donna.  And she is like Martha Stewart.  She is also more adventurous than I.  And she introduced me to this amazing stuff -- which she had made.  And then she gave me the recipe.

I've been making it most years since 2009.  And I give it away for Christmas gifts.  I have several friends who request it.  It is awesome stuff.

Because I like to make it every year (though it's another one of those things I have a love/hate relationship with...), I usually try to plant my own peppers to put in it.  This year that was the case.  And this year...  My peppers got hot hot hot!  And plentiful!  I had more than enough peppers just from my garden, so I didn't have to supplement with store-bought peppers :).

So this stuff is awesome.  But I said that already.  It's sweet heat.  And delicious.  Especially with cream cheese on Ritz crackers!

And here's the recipe (don't worry, I asked Donna first if I could share it :)).

Jalapeno Pepper Jelly
3 large green bell peppers, cored and seeded
20 jalapeno peppers, not seeded
1/3 cup water
2 cups Cider Vinegar
5 lb bag sugar
4 packets liquid Certo (2 boxes)

Wash the peppers.  Remove stem from the jalapenos. Core and seed the bell peppers.

Place all peppers, water and vinegar in food processor or blender and blend.  Strain liquid into a big dutch oven.  Add sugar and cook over medium heat until mixture boils. Boil for 5 minutes over low heat.

Add Certo. bring to boil and cook one minute. Skim top with metal spoon to remove foam. Add a couple drops of green food coloring to achieve a nice color (optional).

Ladle into sterilized jelly jars and seal with paraffin or water-bath according to jelly instructions.  Cool.

Yield: 12  jelly jars

Tips: I use a blender and all the peppers do not fit at one time-- so I have always worked in batches: some peppers and liquid; more peppers more liquid. etc.

Anyway, this stuff is awesome.  I happen to have a large quantity (some from 2012), so if anyone wants to try it out, let me know.  I'm willing to share my extra.  However, the stuff from 2012 is a little less set, because I was trying to skimp on the Certo.   Lesson learned:  don't skimp on that. ;).

Apple Pie Jelly

A few months ago, I was asked to make apple jelly for an upcoming wedding -- to be given away as wedding favors.  I immediately jumped onto Pinterest to find a good recipe.  And this is the one I decided on.

Let me say, this is a great recipe.  It is easy and quick -- and it tastes delicious.  In fact, since I changed the recipe up (just a tad), I decided to give it a slightly different name and call it Apple Pie Jelly, since my husband commented that it tastes like apple pie.  It is very sweet, though.  So if that's not your thing, you may not enjoy this jelly like we do.

So I mostly stuck with the recipe as found.  But I changed the red-hots (cinnamon candies) to cinnamon.  Also, I always double the original recipe.  So the recipe below is the way I make it every time.


5 1/3 cups apple juice (can use cider)
2 boxes pectin
6 cups sugar
1 teaspoon cinnamon

Pour apple juice into a large pot and whisk in both boxes of pectin while heating over medium-high heat.  Bring to a hard boil.  Add sugar and cinnamon.  Return to a hard boil and boil a full two minutes, stirring constantly.

Pour into jelly jars and seal according to your preference.  (I usually water bath my jellies, but these jars are small and the lids cannot be water-bathed, so we are doing a wax seal).

Makes about 63 ounces of jelly (or about 4 pints).

I'm thinking I may be sending some apple pie jelly out in Christmas packages this year...