I know that title may sound a little strange, but trust me on this. If you don’t trust me, trust the hundreds of other links available through pinterest. And then follow my recipe…because it is sooo good! and sooo easy!
I thought I was being very clever and creative when I decided to try making tomato jalapeno jelly. I’ve never tried it before, I’d never even heard of it. But I thought I better look on pinterest to see if it really is such a rare recipe. Nope, it’s not. Besides the fact that it isn’t very rare, there are a million variations on jalapeno jelly. It’s been combined with just about every kind of fruit out there.
I came up with the combination because I am lazy, and I hate wasting produce from my garden, and I have a gazillion cherry tomatoes and jalapenos from said garden.
What does that have to do with being lazy? I have run out of ideas to use up all the cherry tomatoes, and I don’t want to process them for canning because that would just require too much effort. Instead, I plopped them, plus a few handfuls of pear tomatoes, plus a few regular tomatoes into my steam juicer. I love the steam juicer for the fact that there is no prep involved. I just quickly sorted through the thousands of cherry tomatoes, removed the spoiled ones, and quickly rinsed the rest before placing them in the top part of my juicer.
The juicer did the rest of the hard work. All I had to do from that point was make sure there was enough water in the bottom. Oh, and catch all the tomato juice. After I collected the juice in my largest glass bowl, I called it a night. I put the tomato juice in the fridge and started on the jelly the next morning.
This jelly is sooo easy to make, and it tastes awesome! Here’s the jelly recipe first, then keep reading for just a few of the ways I’ve used this awesomesauce (no really it is an awesome sauce).
Tomato Jalapeno Jelly
3 c Tomato Juice
1 c chopped and (mostly) seeded jalapenos, for my home grown ones, it was about 14 jalapenos
*Use gloves, or be very careful removing the seeds, the oils will make your fingers burn, and anything else on your body those fingers touch (eyes, ears, etc)!
1 c white vinegar
1/4 c lime juice
7 c sugar
6 oz liquid pectin (or 1 box powdered pectin, plus a couple of tablespoons)
Start canning jars in sanitizing process, I put mine in the dishwasher on the steam/sanitize cycle, or you can place them in a large pot of boiling water. Combine tomato juice and chopped jalapenos in a blender until peppers are small (you want to see small flecks). Pour into a large stock pan with a heavy bottom. Add the vinegar and lime juice. Stir to combine. Add the sugar. Stir and allow mixture to come to a rolling boil. Stir in the pectin. Do not leave your pan (I know the baby will probably start crying at this point, but it can boil over very quickly, so stay put!).
Once the mixture has come to a rolling boil again, allow it to boil for 1 minute. Then remove from heat. Start boiling the lids. Remove the foam from the top of the jelly after it has set for a couple of minutes.
It’s best to use a canning funnel to avoid getting the sticky mixture all over the tops of the bottles. Leave 1/4 inch headspace in the bottles. Wipe the tops clean and apply the heated lids. Screw on the rings and process. If you use half-pint (jelly jars), process for 5 minutes. I used pint jars so I processed for 10 minutes. I wouldn’t recommend using a bottle larger than pints. I was able to fill 5 pint jars with each recipe.
So what are you going to use all this yummy jelly on? Here’s a few ways I’ve enjoyed it:
Instead of ketchup for dipping fries
In place of enchilada sauce for sweet shredded pork.
Mixed with cream cheese for an awesomesauce appetizer/dip.