Jalapeno Jelly #1

This jalapeno jelly brings serious heat balanced by serious sweetness. Fresh jalapenos and milder Anaheim chiles simmer in apple cider vinegar and sugar until the flavors meld, then liquid pectin sets the whole thing into a glossy, spreadable jelly.

The Anaheim chiles add body and a gentler pepper flavor that keeps the jelly from being one-note hot. Combined with the sharp tang of cider vinegar, you get a jelly that’s sweet, tart, and spicy all at once.

Skim the foam as it simmers. That foam is just trapped air and impurities, and leaving it in makes the finished jelly cloudy instead of clear and jewel-toned.

Pro Tips

• Wear gloves when dicing the jalapenos. The oils linger on your skin for hours and will burn if you touch your eyes.
• Let the mixture stand a full 20 minutes after boiling before pouring into jars. This prevents the pepper pieces from floating to the top and settling unevenly.
• Sterilize your jars in boiling water right before filling. Hot jelly into hot jars prevents cracking and ensures a proper seal.
• For a greener jelly, leave some jalapeno seeds in. For milder, remove every seed and membrane.

Variations

• Add a few drops of green food coloring for a more vibrant, traditional jalapeno jelly look.
• Use habaneros in place of some jalapenos for a much hotter version (reduce the count significantly).
• Spread over cream cheese on crackers for the classic appetizer pairing that never gets old.