A Southern Grace: sweet heat

October 25, 2016

sweet heat


Some of you may recall that last year, we overdid it on the tomato plants in our garden.

This year, jalapeños took over.

We started 12 or so plants inside and when the time was right, transplanted some of them into containers, some into our raised bed, and a few more right into the ground. Looking back now, I think one plant, maybe two, would've been sufficient.

There are SO many peppers! Still! In October! Each plant is yielding 30 at a time, and that means I'm searching high and low for recipes in which to use them. What's worse is that they seem EXTRA hot, so that's limiting my usage quite a bit. I've used them in salsas, pickled them, candied them, and now I'm moving on to jelly and jam.

I like this recipe because the super-mega-big time-spicy jalapeños are tempered somewhat by the presence of bell peppers (and LOADS of sugar). It sets up nicely and tastes great on a sandwich or with cheese and crackers. The SURE-JELL site calls this jelly, but the paper in the box called it relish and had it listed under the jams, so I suppose it's a little bit of all three!

Hot Pepper Jamlish
(printable recipe)
Makes 3 pints
  • 2 red peppers, seeded, finely chopped (about 1-1/2 cups)
  • 2 green peppers, seeded, finely chopped (about 1-1/2 cups)
  • 10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
  • 1 cup apple cider vinegar
  • 1 (1.75-ounce) package SURE-JELL pectin
  • 5 cups granulated sugar, measured into separate bowl
First, sterilize your jars and lids. 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 all chopped peppers in 8-quart saucepot.
Add vinegar, then stir in pectin.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar and return to full rolling boil.
Boil exactly 1 minute, stirring constantly, then remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads and cover with 2-piece lids. Screw bands tightly.
Let cool at room temperature for about 30 minutes, then refrigerate. This will keep for several months in the fridge, but you can hot-water process the jars if that's your thing!


Angie's Recipes said...

12 plants!! I have one and it still produces fruit even now...This is a great use of all the peppers, Grace. It will be really nice served with some blue cheese and black figs :-))

Juliana said...

Wow, so many plants and so many peppers...but I am loving the look and the sound of these jars packed with jamlish...my mouth is watering just of the thought of its flavors...thanks for sharing the recipe Grace.
Have a wonderful week :)

Marjie said...

I'd stick with extra tomatoes if I were you.

Inger @ Art of Natural Living said...

Too funny! You can always freeze a bag of them for winter if it gets too much!

scrambledhenfruit said...

Love the name Jamlish. :) Pepper jelly, or whatever you call it, is a great way to use the HOT ones. It'll be SO good with some nice cheese. :)

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Big Rigs 'n Lil' Cookies said...

I wish my husband had an appreciation for jalapeno's, but I am not making any headway on that issue. So, please think of me when you enjoy some of this and know how jealous I am! Sounds sooo good!

lisa is cooking said...

I always get very jealous when I hear about over-productive gardens like yours! Since I've never experienced it, it sounds like fun. This looks like a great use of your extra jalapenos with so many ways to use it!

Lorraine @ Not Quite Nigella said...

Ooh this looks really good! I've made lots of jam but not jelly!

Cheri Savory Spoon said...

Hi Grace, this relish looks delicious, I have had something like this before with cream cheese on crackers, delicious!

Gloria Baker said...

Grace ! Look beautiful and soo good !!

Barbara said...

Bet your friends are getting some nice bags of extra jalapenos this fall! There always seems to be one thing we over-plant. Or...the weather just favors one over the other.
Great idea for the jam....might actually buy some to make this. You're not close enough to share! :)

Adina said...

Looks great! It sounds like such a great homemade Christmas present!

Beth said...

When you grow a garden, there's always at least one thing that never stops growing - a nice problem to have! I'm glad you've found so many ways to use your jalapeños.

Marcelle said...

OOOOH! I love hot pepper jelly and yours looks wonderful. I make big batches to give away as gifts and to sell through my home bakery business around the holidays! If your family and friends like it, you could easily have holiday gifts covered here, Grace :) We love to eat it with mixed, sliced cheeses and crackers!