Jalapeno Pepper Jelly

It ain't easy being green.  Since I made this batch of jalapeno pepper jelly, I've noticed that as I share it with guests and give-aways that people either love it or hate it.  Too bad for the haters, because this stuff is awesome.  It's the perfect, unique thing to give as a housewarming gift or create a fun appie to bring to a party (St. Patrick's Day party!).  It was Grandma Irma who suggested I try making it for the first time a few years ago, and it was Grandma Irma's jalapenos that she grew in her garden in Idaho that went into this jelly - this batch of adorable little 4-oz jars was created with love and bare hands from start to finish. 

As exotic as this jelly looks and tastes, it's actually rather easy to make as far as jellies go.  I'm going to keep a couple secrets to myself as to how I get it to look so beautiful, but here's the recipe for you to enjoy ~ you can find it at surejell.com or on the insert of recipes that come inside a box of pectin. 

Jalapeno Pepper Jelly

1 lb. jalapeno peppers

2 c. water

1 c. apple cider vinegar

4 c. sugar

10 or 12 4-oz. jars...love these cute little quilted ones

Directions:

Stem and halve peppers (I highly recommend wearing gloves and maybe even eye protection.  I know this sounds silly, but when you are heaving and coughing and eyes crying like a waterfall, you won't think it's silly).  Chop or grind peppers. Combine peppers, water, & vinegar in a large pan and bring to a boil.  Reduce heat; simmer, covered, for 15 minutes.  Measure 3 cups of the juice.  You may filter juice only by sifting through a cheesecloth, or you can leave it how it is with jalapeno chunks.  Mix the 3 cups of juice with sugar, bring to a rolling boil.  Add one box of pectin and continue to boil for 2 minutes.  Pour the thickened liquid into sterilized jars, place lids and rings onto jars.  Boil in water bath for 8 minutes.  Makes 5 cups or 10 half cups.  Enjoy with a mellow cheese and crackers, as a spread to cook over chicken breasts, or on a warm, wonderful piece of fresh bread.