I am going to start this by saying outright that I’ve never been particularly fond of jalapeño jelly. Every year on Christmas Eve, my extended family gets together and we do a potluck style meal involving truckloads of appetizers. Jalapeño jelly pretty much always makes an appearance. Generally with crackers or maybe those little phyllo cups with cream cheese. I never have any. Ever. Just not my thing.
But this? Could. not. stop. eating it. So addictive. I don’t know if it was the addition of pineapple, or just the fact that it was homemade, but this jalapeño pineapple jelly is so good. I’ve had it on crackers with cream cheese, and even slathered it on a turkey sandwich with dill pickles. I kind of thought that was weird as I did it, but it was awesome.
But this jelly isn’t even all that spicy. It has a hint of spiciness to it, but the sweetness of the jelly kind of offsets it, just leaving that bit of bite. So addictive. And you can make it spicier or milder depending on how many jalapeños you choose to seed. I seeded half of them and left the seeds in the other half, and that was perfect for us.
And there’s the fun of canning! I love canning, something so lovely about the sound of all those jars popping away as they seal. That makes me sound like quite the nerd, but that’s okay. I love it, I’m not afraid to admit it. And we get lots of amazing jalapeño pineapple jelly as a result!
So, any other cooking nerds out there that love canning? Or am I all alone on that one?!