Where I live, this time of year is pepper heaven! We helped my in-laws build a raised bed garden a few years ago, and peppers have been our most successful crop every year. Come August and September, we are eating jalapeno poppers at every Sunday dinner. I can salsa or make fresh pico de gallo. I freeze whole jalapenos to use in chili throughout the year.
But BY FAR, my favorite way to eat jalapenos is hot pepper jelly.
I put it on turkey rolls, veggie wraps, use it as a dip for potato or plantain chips, warm it up to pour on fried rice or as a dip for spring rolls- I put it on anything and everything! If you can eat dairy, it makes the EASIEST appetizer with some goat or cream cheese on crackers. I have even given jars away as holiday gifts.
Best of all, it’s allergy friendly!
I use Pomona’s Pectin because it is the only pectin I have found that is non-GMO, kosher, gluten free…pretty much just AWESOME. I bought mine at Whole Foods, but they have a list of suppliers on their website to find it near you.
And my little secret? I just use the recipe in the box. HAHA! My personal preference is to use all jalapenos (with about half of the seeds removed) for a good amount of heat. You can use any combination of sweet or spicy peppers to make it more mild or more hot. I use honey as the sweetener because it gives a more complex flavor than regular sugar. You can even use alternative sweeteners like Stevia if you don’t eat sweets. Obviously, this recipe is super flexible and easy to modify to suit your taste!
You can find the recipe with complete canning instructions HERE!