NewlyWoodwards

an unconventional home

Yes I can – jalapeno jelly

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This may be the prettiest thing I’ve ever canned. And, it’s the last thing on our preservation list. Woohoo!

Jalapeno jelly
(from Ball Complete Book of Home Preserving)


This is really yummy and simple, but be careful – your skin and eyes will most likely burn while cooking. (Next time, I’ll invest in gloves.) Thanks to Jen for inspiring me to try this.


On the canning agenda:

Pizza sauce
Pickles
Pickled zucchini
Salsa
Tomatoes
Pepper jam
Pickled yellow peppers
Jam
Preserves

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Comments

  2. Ooh ooh! I simply must chime in here. My aunt has a business making and selling jalapeno jams (yes, plural) called Pepperlane Products. Since she started making the plain one in her kitchen about 20 years ago, she has expanded to include all kinds of fruit varieties as well. Cranpeno, Peppricot, etc.

    Anyway, the main reason I say this is because I have had a LOT of time to figure out what to do with all of her spicy jams. Some ideas are:

    Baked brie en croute with jam
    Glaze meats and veggies
    Pour over a block of cream cheese and eat with Wheat Thins (my fave)
    I even made jam thumbprints! They were actually pretty good.
    Spread on a turkey sandwich
    Mix in with chicken salad (kind of turns the color, but tastes delicious)

    Sorry for the shameless plug, but as a person who went from hating jalapeno jam to loving it (probably as a result of being force fed every time I went to her house) I just couldn’t resist. Yours looks lovely!

  3. Oh wow! That is gorgeous. I’m jealous of your canning list. I’ve canned jams in the past, but never anything else. I’ve always wanted to though.