Last updated: February 19. 2013 3:05PM - 110 Views

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Readers who expected a treat in Wednesday's Chef's Corner might have felt tricked instead when they realized some ingredients were missing from the Jalapeno Jelly recipe.

But it was not a Halloween prank, just a production error.

Here is the recipe, in its entirety. Do not be confused about the 8 jalapeno peppers, listed separately from the 4 jalapeno peppers, seeded and finely chopped. You do need 12 altogether.

We also are publishing the recipe for Jalapeno Apple Pie, which uses Jalapeno Jelly.



1 green bell pepper

8 jalapeno peppers

1.5 cups apple-cider vinegar

1 pinch salt

4.25 cups sugar, granulated

4 ounces liquid pectin

4 jalapeno peppers, seeded and finely chopped

Combine the green bell pepper and 8 jalapeno peppers in the container of a food processor. Process until finely chopped. This can be done in batches if the peppers do not fit

Transfer the peppers to a large saucepan and stir in the cider vinegar. Bring to a boil and let simmer 15 to 20 minutes. Strain the mixture through at least two layers of cheesecloth and discard pulp. You should have about one cup of liquid.

Return the liquid to the saucepan and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil, one that cannot be stirred down, boil for one minute. Then stir in the liquid pectin.

Stir in the remaining jalapeno peppers and ladle into sterile jars, leaving one-quarter inch headspace. Seal jars in a hot water batch for 15 minutes. Remove and let cool. Refrigerate jelly after seal is broken.

1 quart vanilla ice cream


9-inch pie-crust shell

1/4 cup jalapeno jelly

4 Granny Smith apples, cored and quartered

1 lime, juiced

1 pinch salt

4 teaspoons ginger root, minced

2 cups flour

3 tablespoons sugar, granulated

1 tablespoon cinnamon, ground

1 teaspoon fresh jalapeno, minced

1/2 cup sugar, granulated

1/2 cup flour

2 ounces butter

1 cup Monterey Jack cheese, grated


Spread the jalapeno jelly evenly on the bottom of the pie shell.

In a mixing bowl combine the apples with lime juice. Toss to coat evenly.

In another mixing bowl combine the salt, ginger root, flour, sugar and cinnamon. Add to apple and toss to coat evenly.

Fill the pie shell with the seasoned apples

In a mixing bowl mix the flour and sugar, crumble the butter and mix with the dry mixture until topping resembles very coarse meal. Add the cheese and mix well. Now spread the topping mix evenly over the apples.

Preheat oven to 350 degrees and bake pie for approximately 30-40 minutes until the top is golden brown.

Remove from oven and place on wire rack to cool for approximately one hour. Then refrigerate for four hours before slicing. Serve with scoop of vanilla ice cream

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