Jalapeno Jelly

Here is the recipe as I found it on All-Recipes. Be sure to read my notes at the end to see what small changes I have made when I make this recipe.

Ingredients:

1 large green pepper

12 jalapenos

1 1/2 c. apple cider vinegar

pinch of salt

4 1/4 c. sugar

4 oz liquid pectin

4 jalapenos seeded and finely chopped

Directions:

1. Combine green pepper and 12 jalapenos in food processor until finely chopped.

2. Transfer to large saucepan, stir in cider vinegar. bring to a boil and let simmer 15-20 minutes.

3. *optional: at this point you can strain it and put the liquid back in the sauce pan if you want. I do not strain.

4. Stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.

5. Stir in remaining jalapenos, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in hot water bath.

Here are the notes for what I do to this recipe:

1. Add a couple drops of food coloring.

2. Do ALL the peppers and don't strain... end up with 2 cup and use 3 oz of pectin

3. Add Tbsp. butter just before pectin

4. Do 6 c. sugar and boil 3-5 minutes after adding the pectin.

Serve with a block of cream cheese and crackers or pretzels! Yum!

Bacon-Wrapped Jalapeno Thingies

I think I'm in love with The Pioneer Woman. Seriously. She shares some of the best recipes!!!

This one is a favorite for our OU football watching at my dad's house!

The second time I made them I only cut the bacon in half and we liked them better!

Ingredients:

20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese (Softened)
1 pound Thin(regular) Bacon, Sliced Into Thirds

Directions:

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.