Every year I plant three variety of Jalapeno peppers, usually averaging 10 plants each. It never ceases to amaze me how many peppers the plants produce towards the end of summer.
I like to use the green Jalapenos for Poppers and Jalapeno Jam. The yellow and orange citrus jalapenos are saved for making Jalapeno bread, which I did make this week as well.
Cowboy Candy / Jalapeno Jam
1 lb. fresh jalapenos (rings or diced)
2/3 cup cider vinegar
2 cups sugar
2 tablespoons mustard seed
1/4 teaspoon turmeric
1/4 teaspoon celery seed
1 tablespoon garlic powder
1/4 teaspoon cayenne pepper (optional)
- Wash the peppers and be sure to put on a pair of gloves before slicing and de-seeding the peppers.
- Slice the jalapenos into rings if you desire, I choose to chop them finely with my handy dicer.
- Add the cider vinegar, sugar, turmeric, celery and mustard seed, garlic, and cayenne to a large pot and bring it to a rolling boil. Reduce the heat and simmer for 5 minutes.
- Time to add the jalapenos let the mixture simmer for 5 more minutes.
- Using a slotted spoon, fill the jars with jalapenos first, and then add the liquid filling the jars leaving a 1/4 headspace. Process in a water bath for 15 minutes.
This should yield you 5- 6 jelly jars for the #pantry shelf. If you would like to save the brine, process that too. It is wonderful as a glaze for pork chops and barbecue chicken to give it a little kick without too much heat.
I still have plenty of peppers on the plants and will have to decide what to do with the rest of the harvest. I know that some of my neighbors like Jalapenos so they just might have to be gifted.
That's it for today's post. I hope you're enjoying the weekend everyone. It's time for me to pick raspberries and get them processed. Oh my!