jalapeño jelly, jarred.

A false and unreliable memory pertaining to the sunniest spots in our yard has caused our vegetable garden to be quite unimpressive this year. That is to say: nothing is growing quite as it should.

The tomatoes shot up, then bloomed and produced some fruit, but they have refused to turn red on the vine. We've had to pluck them still green and toss them in a paper bag to finish ripening. The beans bravely climbed up the fence early in spring, but then they immediately withered, scorched by the mid-day sun's powerful rays. 

Our only agrarian success, though minor, has been with peppers, and we have a nice healthy row of jalapeño, banana and sweet peppers stalwartly growing along the east side of our house. Of course, my co-workers have also had great luck growing spicy peppers this season, and I have been given several plastic grocery bags full of shared produce.

With so many peppers on hand, there really wasn't much else to be done, but make my moms' jalapeño jelly. During my childhood, this relish was reserved for special occasions, particularly New Year's Eve, and eaten with cream cheese on crackers. 

Honestly, it seems unlikely that this particular batch will last quite that long in our house, as we've been dipping crackers and pieces of warm bread in the pot of hot pepper jelly all evening.  It looks a tad gruesome, I'll grant you that, but it is just the right balance of spicy and sweet. At the rate we're snacking, I am not sure there will be  enough left to seal into jars. 

Ingredients:

		1/4 cup Chopped Green Jalapeños (4-6 Medium Sized Chiles)
		Remove 1/2 the seeds before chopping
		3/4 cup Copped Green Pepper
		6 cups White Sugar
		2 1/2 cups cider vinegar (5% Acidity)
		2 x 3 oz. Pectin

Procedure:

In the blender or food processor, whirl all of the chiles and peppers until finely chopped. Place chopped chiles and peppers and any juice in a heavy bottomed 8 -10 qt pan. Add sugar and vinegar. Stir until well blended.

Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin all at once. Return to a boil, stirring, for 1 minute. Remove from the heat and skim off any foam.

Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean. Top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Yields 7 pint jars full of jelly.

Nota bene: Excellent served over cream cheese with crackers. Can also be served with pork, chicken, or beef.