This Jalapeno Pepper Jelly recipe is ideal for appetizers, cheese tray, bacon candy or sandwiches. This is a hot pepper jelly recipe perfect for those new to canning. Includes a video tutorial.
What do you do when you purchased a bottle of wine that you really just don’t love? I know, first world problems. Be that as it may, I had several bottles of a wine that I just really didn’t like.
Before you label me as some wine diva…let me dispel you of that notion. We are in a wine club and my typical qualifier when I order wine is ‘around $10 a bottle’…so I’m not some high-fallutin wine drinker who only has to have some varietal that has been sitting in some underground wine place for 100’s of years.
I’m pretty simple…I just don’t like real acidic wines…and this wine was pretty acidic…and I had several bottles of it.
I used one bottle of it when I made my Meyer Lemon and Dried Fig Conserve...which by the way is HEAVENLY.
But I still had one more bottle to use up. Coincidentally, or not, I also needed to make some pepper jelly as my daughter and her Physics lab group have discovered the value of noshing whilst studying and one of their go-to treats is hot pepper jam over cream cheese. So…
Before we dive into the recipe, let me give a little disclaimer here. I will experiment with just about ANYTHING, except when I am canning. There is a part of me that thinks that the USDA might be a tad overboard on putting the fear of God into everyone when it comes to canning, but botulism is a real thing and I’m not one to tempt it.
So, when I ‘invent’ a canning recipe, I usually rely pretty heavily on tried and true sources, only altering those things that don’t effect Ph which is especially important when water bath canning.
High Acid Foods (those with a pH of 4.6 or lower) are safe for water bath canning, while those low-acid foods (pH greater than 4.6) must be pressure canned due to the ability to reach a higher temperature to kill off any molds, bacteria, and yeasts.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
So for this recipe, I leaned on Benardin’s Wine Jelly Inferno, taking a little creative license, in a non-Ph altering kind of way, of course.
You know those times when you just need a quick appetizer? Keep a jar of this Jalapeno Pepper Jelly and you will surely take your ‘cheese and cracker’ routine to new heights! Trust me, you will keep finding new ways to enjoy this hot pepper jelly recipe!
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This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
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OK…you have your Jalapeno Pepper Wine Jelly…now what? What an I gonna do with this Jalapeno jelly?
So…when I stop and think of the many pluses of blogging, making and eating bacon candy for breakfast and lunch today will surely top the list of ‘great things about blogging’. Coincidentally, it also tops the list of ‘the perils of blogging’.
Need to see this Jalapeno Pepper Jelly recipe in action? Here it is….
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