This chef recipe from Chef Greg Griffie, Director of Culinary Development at Marriott, is a perfect homemade gift for the holidays. It’s delicious served with goat cheese or cream cheese on crackers or a baguette, or served as part of a holiday cheese board. For a milder jelly, remove the seeds from the jalapeño peppers. To add additional color to the jelly, add in the red pepper.
24 jalapeño peppers, divided
1 green bell pepper, seeded and roughly chopped
1 1/2 cups white vinegar
1 teaspoon salt
4 1/2 cups sugar
6 ounces liquid pectin
1 red Chile pepper such as a cayenne or Fresno Chile pepper (optional)
1. Cut 20 jalapeño peppers in half and place in bowl of a food processor along with bell pepper. Pulse peppers until mixture becomes puréed.
2. Take remaining 4 jalapeño peppers and chop until finely diced. Set aside.
3. Transfer puréed peppers to a saucepan and add vinegar and salt and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Strain mixture through a cheese cloth to yield 1 cup of liquid.
4. In a medium bowl, combine strained liquid with sugar and stir well to incorporate. Transfer to a large saucepan and cook over medium-high heat, stirring frequently, until mixture reaches a hard boil (when you can you stir it and it continues to boil). Add liquid pectin and boil for 1 minute. Remove from heat. Add reserved diced peppers and red pepper, if using, and stir to incorporate. Follow manufacturers instructions for canning or if not canning, place in clean, sterilized containers and allow to cool until jelly is completely set.
Makes approximately 6 cups.