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
Ingredients:

• 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

Directions:
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!