While walking across my driveway recently, I glanced around the corner of my house. I groaned in disbelief. My one single jalapeno plant was loaded with peppers yet again. I have already harvested more peppers from this one plant than I ever thought possible.

I think it might be time to turn an eye toward the holidays. Jalapeno Jelly could be the answer to my unending flood of peppers. When this fiery green jelly is spooned over cream cheese, it is a sweet-hot treat. And, it is one of the fastest appetizers to put on the table (hurray for the hostess.)

Here are the easy directions for Jalapeno Jelly. Word of warning, don’t mistake this product for its milder cousin, Green Pepper Jelly. Jalapeno Jelly has a serious kick that commands your attention.

Jalapeno Jelly

¾ pound jalapeno peppers

2 cups cider vinegar, divided

6 cups sugar

2 pouches liquid pectin

Green food coloring (optional)

Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in blender. Combine puree, remaining 1 cup vinegar and sugar in sauce pot. Boil 10 minutes, stirring constantly. Stir in liquid pectin and return to boil. Boil hard 1 minute, stirring constantly. Remove from heat, skim foam if needed. Stir in food coloring, if desired. Ladle hot jelly into hot jars, leaving ¼ inch head space. Wipe rims. Adjust 2-piece caps. Process 10 minutes in a boiling water bath canner.

It is recommended to use gloves when seeding hot peppers to prevent hands from being burned.

Yield: five half-pints jars. Source: Ball Blue Book

If you have questions about canning or food safety phone your local Clemson Extension Office and ask for Rhonda Matthews or email me at Rhonda@clemson.edu.