With all the cool weather we’ve been having, my tomatoes are just not cooperating. I think I have right around 40 plants in the ground, and I have only been able to pick a few tomatoes here and there. Definitely not enough to make salsa with the large amounts of jalapenos coming off of my 1 plant! We have enough jalapenos for eating with our meals from canning some earlier this year, so I had to get creative with how to use up my jalapeno harvest.
I remembered that my aunt always made Jalapeno Jelly and put it out with our Christmas Hors d’ouerves spread. It’s different, but in a good way, it’s not spicy like you would think–but it does have a zing. You’ll just have to try it. I like it spread on Wheat Thins crackers by itself, but you can add a dab of cream cheese with it too. Yum! The other good thing, it makes a great gift! You can make a basket with crackers, and different homemade jellies. Frugal and Tasty!
This recipe is from The Ball Blue Book Of Canning and Preserving (I linked it so you could see what it looks like. You can get it at Wal-Mart for under $8)