I've mentioned before that we have these awesome friends who shared some of their garden produce with us, well part of what they shared was jalapeno peppers and green peppers. It was more than I needed to make spaghetti sauce and a batch of fresh salsa. Not wanting them to go to waste I decided to try jalapeno jelly. First times are always interesting because I have a really hard time following directions. In other words I mess up often. I used the wrong kind of pectin (powdered not liquid) and so didn't use enough and the jelly didn't set. In the past I've noticed that they have directions for jelly that doesn't set in the pectin boxes so . . . I thought I'd give it a try. It worked!
I'm embarrassed to say I threw the directions away but I just wanted to give you hope that the jelly is not a loss. Just buy a new box of fruit pectin and follow the directions. Basically I reboiled the jelly and boiled the pectin in about a cup of water then when it had thickened up I added it to the hot jelly. Re-processed the jars and voila I have jelly that may or may not even get eaten at my house. . . . If any one would like to come over and try cream cheese on Ritz with jalapeno jelly please let me know maybe we can have a party.
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| This is my Christmas jalapeno jelly, it has red peppers and green jalapeno peppers, it's not very hot so I probably should have used more or hotter peppers. Also I think it got darker when I reboiled it. |
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| This is the powdered pectin, I bought it because it had enough for two batches but sadly it did not come with directions for fixing the not jellying problem. I found the directions from and old box and saved the day. |
