By Kelly Bogard
A Texan menu for the holiday season is not your typical Christmas fair. Don’t get me wrong. We all still love our green bean casserole and cornbread dressing. But we reserve those foods for Thanksgiving. At Christmas, we eat Mexican food.
From fajitas to tamales, there is a little bit of everything. One thing that is a must, heat. And not just any heat. Jalapeño heat! And here are two of my favorite jalapeño recipes.
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For Jalapeño Jelly, you will need…
8 jalapeños, half seeded
2 red bell peppers, seeded
6 c. sugar
1 1/2 c. Apple Cider vinegar
1 pouch liquid pectin
1/2 tsp. salt
8 glass jelly jars[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]
And for Candied Jalapeños you will need…
1 lb. jalapeños, sliced
3 c. sugar
2 c. Apple Cider vinegar
1 tsp. salt
4 glass jelly jars[/wpcol_1half_end]
Both of these recipes are great for gifts and for holiday parties. For gifts, I use a standard canning method of sterilizing the jars, lids and rings while I have everything else working to go in the jars.
Start by placing eight jalapeños and the red bell pepper in a food processor. Pulse them until they are finely chopped.
Combine the sugar, vinegar, salt and peppers in a stock pot and bring to a boil. Let the mixture boil for 10 minutes. Then add the pectin and boil for one additional minute.
While the jelly is cooling down a bit, turn your attention to the jalapeños for candying. In a second pot, mix together all of the ingredients for the candied jalapenos and bring to a boil. Let the mixture boil for five to six minutes then remove it from the heat.
While they are cooling, pour your jelly into the jars filling to just below the neck of the bottle.
Once filled, top with lids and rings and flip upside down for 20 minutes. After you flip them back right side up you will hear a pop when the lid is completely sealed.
Repeat this process with the sliced jalapeños. I like to save the left over juice as it can be used to add a bit of heat to other dishes too. All of the sealed jars can be left at room temperature for six months. Refrigerate after opening, though.
It may be chilly outside this time of year, but that doesn’t mean your meals have to be. Add some heat to just about anything with these sweet and hot pepper presents. We wish you a safe and happy holiday season, and from all of us at Texas Table Top, enjoy!
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Jalapeño Jelly
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Instructions
Place the jalapeños and the red bell pepper in a food processor. Pulse them until they are finely chopped.
Combine the sugar, vinegar, salt and peppers in a stock pot.
Bring to a boil. Let the mixture boil for 10 minutes. Then add the pectin and boil for one additional minute.
Allow jelly to cool for five to ten minutes.
Pour your jelly into the jars filling to just below the neck of the bottle.
Once filled, top with lids and rings and flip upside down for 20 minutes.
Flip the jars right side up you will hear a pop when the lid is completely sealed.
Print Recipe
Candied Jalapeños
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Rating: 0
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Votes: 0
Rating: 0
You:
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Instructions
Mix together all of the ingredients in a stock pot and bring to a boil.
Let the mixture boil for five to six minutes then remove it from the heat.
Allow peppers to cool for five to ten minutes.
Fill the jars with the peppers then adding the liquid to the jars to just below the neck of the bottle.
Once filled, top with lids and rings and flip upside down for 20 minutes.
Flip the jars right side up you will hear a pop when the lid is completely sealed.
Save the left over juice to use in other dishes.
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