This Christmas season I want to share all of my favorite edible gift ideas with you, things I love to make and receive.
I thought I’d start this sugar-fest off with one of my absolute favorite things to eat over the holidays – Jalapeno Jelly.
Is there really anything more delicious than crackers, cream cheese, and jalapeno jelly? Personally, I think not.
This jelly is so very easy to make and I just love the green color. If you wanted to, you could make a red pepper jelly as well and give both a green and red pepper jelly along side each other as an incredibly festive gift.
Just look at those diced peppers. I think they look like little jewels.
Wear plastic gloves to remove the seeds from and slice the jalapenos. That oil burns!
To make these “gift” ready in a simple way, I cut out little circles of burlap and placed them on top of the lid, underneath open screw-on lid. I tied red bakers twine around the lids and then placed cute burlap labels on the jars that I had in my stash(found them on Etsy earlier this year). Gift these along with a package of crackers and cream cheese and you may go down in history as the best foodie gift giver ever. In my book, anyway.
Recipe courtesy of SURE JELL.
- 4 Green Bell Peppers, seeded and diced(small,1/8")
- 10 Large Jalapenos, seeded and diced(small,1/8")
- 1 C. Apple Cider Vinegar
- 1 pkg. Sure-Jell fruit pectin
- ½ t. Butter or Margarine
- 5 C. Sugar
- small amount of green food coloring, if desired
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladel immediately into prepared jars, filling to within ⅛ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
