Looking for a last minute gift for someone difficult to shop for? Or a host gift? This jalapeño jelly is a great gift and also a perfect appetizer around the holidays both with its festive red (or green if you use green peppers) color. It’s also something I grew up only having at Christmas time so it’s now just become a tradition to make and gift this time of the year. It’s also very easy to make and if you plan on devouring it all, you could just put it straight into the fridge and not do the water bath canning method. Again, it wouldn’t be shelf stable, so you would need to eat it within a month or so and keep it in the fridge.
You can make this as spicy as you want or as mild, alter the recipe to your liking! We like spicy but not burn your face off so you could double or cut the peppers in half. It’s equally as delicious with green peppers and you could use jalapeños.
6 cups of chopped peppers (about 3 large peppers)
2 cups of white wine vinegar
1 tsp of salt
6 cups of sugar
1-4 habanero peppers
7 packets of gélatine
Roughly chop the bell and habanero peppers and put them into a blender to finely chop. Pour the mixture into a pot, add 5.75 cups of sugar, the vinegar and salt. Bring to a boil and cook for 5 minutes, stirring occasionally. Meanwhile, mix 1/4 cup sugar with the gélatine. Slowly whisk the sugar/gélatine mixture into the pepper mix. Boil, whisking constantly, for another two minutes.
Transfer to hot, clean jars! Remove any air bubbles and place tops on and transfer to water bath if canning. Alternatively, allow to cool and then put them in the fridge!