Jalapeno Hot Pepper Jelly with Lemon Jello

This Jalapeno Hot Pepper Jelly with Lemon Jello has been on my mind for years, and between my son's garden and mine, we finally had enough peppers to give it a try. The color on cream cheese is gorgeous, I love the yellow background, it looks little dark in the jars... There is a great balance of sweet and a little heat, and it's great on charcuterie boards with cream cheese or to top cheese and crackers. The jam will thicken up more as it sits for few days, and especially in the refrigerator. Tasty stuff folks!

Tips: I wanted chucks of pepper, they did give it a little chew. You can make them smaller in the food processor if you'd like. If you have extra jalapenos I think you could easily add more, anywhere up to 2 1/2 C without blinking. I removed the seeds and membranes from the peppers, you could add one or two whole jalapenos for heat if desired... You know your crowd. Be sure to drain the pineapple well. 

I have another variation using pectin and fresh lemon juice here.

Jalapeno Hot Pepper Jelly with Lemon Jello

At least 2 C cleaned and finely diced jalapenos

2 1/2 C to 3 C sugar

8 oz crushed pineapple, drained well

4 serving size box Lemon Jello

1. Add jalapenos and sugar to large pot, gently heat peppers and sugar over medium heat stirring constantly until sugar dissolves.
2. Add pineapple, bring to light boil, cook for 3 minutes.
3. Add Jello, stirring constantly until Jello dissolves.
4. Ladle into sterilized jars, add lids and rings, process in hot water bath for 10 minutes.
5. Serve jelly chilled.

Let's use up what the garden gifts us and

Have a Happy Day:@)