As requested, Jalapeno Jelly Recipe. I have been really busy but I did not forget about the recipe.
25 to 30 Jalapeno Peppers with stems, seeds and ribs removed.
1 1/2 cups Cider Vinegar
6 1/2 cups Sugar
1/2 to 1 teaspoons Salt
2 3oz packs of pectine
Cut peppers into chunks. Really does not matter how big, you will be grinding them up. Once chunked liquify them in a blender.
Measure 2 cups of liquified peppers. Hopefully you will have close to that. If you have a little more, because you may have started with bigger peppers, add them in. I find its ok.
Place the ground/liquified peppers, Vinegar, Sugar and Salt in a large pot and bring to a boil over high heat, stirring occasionally. When you are boiling full on stir all the time and allow to boil for 5 minutes. After 5 minutes add the pectin and allow to return to a full boil and allow to boil for 1 minute (pretty standard). Remove from heat and skim off foam. Continue to stir for about another 5 minutes.
Pour into sterilized jars leaving 1/4 inch or so at the top and seal as you normally would in boiling water.
This jelly is not spicy. It has an intense pepper flavor and I use it in sauces and marinades. I always wanted to get my hands on enough red jalapenos to make a red version but I never seem to have that luck.
What if the the Hokey Pokey IS what it is all about?