With all of my previous batches, I have avoided adding pectin to gel the preserves. While I like to think it is in an effort to keep my ingredients lists as short as possible, the honest truth is, recipes that call for citrus rind instead seem more natural. To be clear, there is nothing wrong with pectin. After all, it is most often extracted from dried citrus peels or apple pomace left over from juice production. Using what would otherwise be considered waste is never a bad thing. This has been my rule for choosing recipes. Until now.
I was drawn to this recipe because it calls for jalapeños - and only jalapeños. Seeds and all. The other "jalapeño" jelly recipes that I came across called for just as much, if not more, bell pepper. I went on adventure to the farmer's market on Airline the other day with my friend Erika, waiting for something to call out to me to be transformed into a tasty jelly. I wandered around mostly in awe of everything going on around me when, finally, I found the most beautiful jalapeños in whole world. Jalapeño jelly came to mind instantly. They are certainly too beautiful and scarred up to be cut down with bell pepper. There was no way I can pass this recipe up - it is going to be fiery.
12- 14 jalapeños.
6 cups sugar.
2 cups cider vinegar, divided.
2 pouches liquid pectin.
Chop up all of the jalapeños and place them in a blender with one cup vinegar and liquify. CAUTION: The oils in peppers can cause burns. Do not touch your eyes or other sensitive areas after handling. Combine the purée with the remaining vinegar and sugar in a dutch oven.
Bring the mixture to a boil over high heat. Boil for ten minutes, stirring often. Remove from heat.
Stir in two pouches of liquid pectin. Return to heat and bring to a hard boil for one minutes more. Remove from heat.
Ladle directly into hot, sterilized jars. Leave a quarter inch of headspace. Remove any air bubbles and be sure to wipe the rims clean. Lid directly and process in a boiling water bath for 10 minutes.
Makes about 4 pints.
I was right - I did not try very much, just touching my tongue to the spoon, and my mouth was on fire - I thought for sure I was going to have heartburn instantly. It was so hot and good I had to try more. Later, I tried more with some cream cheese on a fresh jalapeño bagel from Hot Bagel Shop. Pure bliss.
I love making new favorite things.