Word of caution...these are SPICY, but quite tasty.
Aren't they pretty!? I love that some of them are that fabulous orange color.
These are sliced jalapenos in a syrup...not a pepper jelly. However, it does have a similar flavor, but with a heck of an after burn. And I left OUT the cayenne!
I have way more of these than my stomach is going to tolerate me eating, so give me a shout if you'd like a jar. They're fabulous on a cracker with a lil bit of cream cheese. YUM!
Candied Lime Jalapenos
{stolen from AJ @ Handjobs for the Home, who Adapted it from Serious Eats }
Makes 3, 8 oz jars (It only produced about 16 ounces for me)
What You’ll Need:
1 lb jalapeno peppers
2/3 C cider vinegar
2 C sugar
1/2 tsp cayenne
Zest and juice from 2 limes.
Slice jalapenos into 1/4 inch thick slices.
Combine the vinegar, sugar, cayenne, and lime juice in a pot and bring to a boil. Once boiling, reduce heat to a simmer for 5 minutes until the liquid becomes somewhat syrupy. Add the jalapenos to the syrup and bring to a boil. Boil for 4 minutes or until the jalapenos become dark and soft.
Remove your jalapenos from the liquid and divide between sterilized canning jars with a slotted spoon. Bring syrup to a boil and boil for 5 minutes. Ladle hot liquid into canning jars, and screw lids on until finger tight.
Process in a hot water bath for 10 minutes and let rest for 12 hours on the counter.
(*I didn't water bath these, I just stuck 'em in the fridge once they were cool enough*)
(*I didn't water bath these, I just stuck 'em in the fridge once they were cool enough*)
