Life of St. Monica - F.A. Forbes - A Short Summary and Review

If You Can't Handle the Heat... This Is Something You Shouldn't Eat

Dear Henry,

I have been blessed with an abundance of jalapeno peppers in my garden this year and I am burned out on poppers.

I also live in a humid area and can't string them up to dry.

Exploring my recipe collection this morning, I had an epiphany.

Jalapeno Jelly!

The recipe I have is a small batch/refrigerator type jelly, which is fine with me.  I am always terrified I am going to give someone botulism, so I always make small batches and don't can.


xoxo a.d.

Jalapeno Jelly

9         Jalapeno Peppers
3/4 C   Apple Cider Vinegar
Dash    Salt
1 3/4 C Sugar 
4TBSP Pectin

Finely chop (or use a food processor) 8 of the 9 peppers and add to a saucepan with the apple cider vinegar.  Heat until boiling and then reduce heat and let simmer for 20 min.  Strain out the pulp and return the liquid to the saucepan and the saucepan to the stove, adding additional water as needed to make 1/2 cup of liquid.  Add salt and sugar, stirring until sugar has dissolved.  Heat until a rolling boil that can't be stirred down, remove from heat, stir in pectin and let set.  When the jelly is beginning to set, finely chop the other jalapeno and stir into the jelly.  Let set fully. Cover and refrigerate/freeze.