Jalapeno Jelly

This is my first attempt to doing a jelly or jam.

I read and bookmarked this recipe my first pass through the Food Lover’s Guide to Houston - I was excited that Chef Bryan Caswell of Reef and Little Big’s was kind enough to share…and then some discussion began on the Houston Chowhound board about it as well.

I headed to the market and picked up the list of simple ingredients and decided to give it a whirl…NOW I WANT TO MAKE JELLY OUT OF EVERYTHING!!!

12 oz. fresh jalapenos, seeded & stemmed (you may use red, green or combo)
2 cups champagne vineager, divided
6 oz. liquid pectin
6 cups sugar
2 TBSP unsalted butter

Seed and stem the pepper, place in food processor. Add 1 cup of the vinegar and pulse until a small dice; pour into a non-reactive saucepan (stainless steel is best). Add remaining vinegar, sugar and liquid pectin and cook over medium heat, stirring constantly. Once sugar is dissolved, whisk in butter (to help reduce foaming). Bring mixture to a boil, then remove from heat. Jelly may be canned or refrigerated for use as needed. If refrigerated, jelly will keep for about 3 weeks. Makes enough to fill 5-8oz. jars. Serve with biscuits or homemade yeast rolls.

For canning: Remove jelly from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8-inch from tops. Wipe the rims of jars with a clean cloth. Seal the jars with the flat lids and screw tops. Invert jars for 5 minutes, then turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not properly sealed and should be used within a couple of weeks.

Thank you Chef Caswell for sharing this recipe - I have officially stepped out of my kitchen comfort zone by doing a jelly!!!