Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint of the Quarto Group.
“This sweet and spicy jelly recipe comes from my mom, who is one of the best cooks in the world. It’s a jalepeño pepper jelly, and it’s great on simple snacks like crackers with cream cheese or slathered on cornbread. We use it on meats like Victor Van Pork, but you can spread this on a tuna sandwich. This stuff is food gold! Please note that you need a boiling-water canner to make this jam, but trust me, it’s worth it.”
- 2 green bell peppers, minced
- 1 red bell pepper, minced
- 8 ounces (227 g) canned diced jalapeño peppers, drained
- 1-1⁄2 cups distilled white vinegar
- 6-1⁄2 cups (1.3 kg) white sugar
- 1⁄2 teaspoon cayenne pepper
- 1 container (6 ounces, or 175 ml) liquid pectin
- 1 In a large stainless-steel saucepan, combine the bell peppers, jalapeños, vinegar, sugar, and cayenne pepper. Cook over medium-high heat, stirring frequently until the mixture begins to boil.
- 2 Stir in the pectin and boil 5 more minutes, stirring constantly. Skim off any foam, then remove from the heat.
- 3 Ladle into sterilized mason jars. Seal and process in a boiling-water canner for 5 minutes.
- 4 Tip: Not sure how to can? Please follow the instructions on your boiling-water canner for use.