Ooooo Eeeeee! I Chee Wa Wa!! that is what I can say about making this jalapeno pepper jelly. While I was chopping up the jalapenos with my Pampered Chef food chopper (because I don’t have a food processor!) I took in a deep breath. Big mistake. I started coughing and choking, it was like I breathed all that hotness in. I was smart enough to use gloves though while chopping and scraping. Unfortunately there was a hole in one of the fingers and I quickly found that.
Now I was following a recipe, but you know me…. I like to improvise! So I followed it for the most part, but I decided to not seed the peppers or remove the pulp by straining. I do believe this made for a hotter jelly. It is really sticky too. But it gelled up great! Now I just need to get the courage to try it! I wanted to put it on Ritz crackers with a little cream cheese and I haven’t got the crackers yet. But from licking my fingers, I can tell that it is gonna be pretty hot. I made just 8 half pints and won’t make any more until I know I like it.