If you make the Sweet and Savory Quesadilla, you MUST have some jalapeno jelly to go with it. So here is the one I used. Please don't be afraid of this. It's more sweet than hot but it is spicy. All the seeds and veins are removed and as we all know, those two things are the source of the heat in a jalapeno. You're just left with something that has a little kick. If you don't want to make this....you can always purchase some but you've GOT to have it!
Jalapeno Jelly
1 green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
Pinch salt
4 ¼ cups sugar
4 ounces liquid pectin
4 jalapeno peppers – seeded and finely chopped
In a food processor, combine the green bell pepper and the 12 jalapeno peppers. Process until finely chopped.
Transfer the peppers to a large saucepan and stir in the cider vinegar. Bring to a boil and let simmer for 15 – 20 minutes. Strain the mixture through two layers of cheesecloth or a fine mesh sieve. Discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When mixture comes to a rolling boil, boil for one minute then stir in the pectin.
Stir in the remaining 4 chopped and seeded jalapenos. Ladle into clean jars leaving ¼ inch headroom. Place lids and rings on, turn jars upside to cool. When cool and lids are sealed down, store in the refrigerator.
Makes about 2 pint jars.
Remember: Jalapenos are hot! Don't touch your face, lips or eyes while handling them! BURN!!! Better yet, wear latex gloves while chopping!
Here's what you need!
Seed and devein the jalapenos.
Then throw them, along with your bell pepper,
into a food processor.
Chop 'em to bits!
Strain them to get this!
Stir in the sugar and salt and boil!
Then add the pectin.
Then throw in the diced jalapenos.
Ladle into clean jars then
turn them upside down to seal!
Here's a picture of a jar of store-bought.
I found this in the Asian food aisle.
