A few weeks ago I went out for dinner with every intention of ordering my favorite burger in the city… but for some reason, the grilled cheese kept calling me. It pained me to order it (I’m kind of ridiculously picky about ground beef, so I don’t get to order burgers very often) but I’m so glad that I did. It was seriously the best grilled cheese I’ve had in my entire life! And I’ve eaten a lot of grilled cheese.
Obviously I had to recreate it at home the first chance I got.
The key to this sandwich is a thick smear of spicy jalapeno jelly and two kinds of cheese: cheddar for flavor and a good melting cheese like fontina or mozzarella for creamy deliciousness. Snuggle it all between two sliced of sourdough with a few thin slices of apple and you have yourself a pretty awesome sandwich.
This jelly was amazing and I have all sorts of ideas for how to use it. You should definitely make some, because I have a feeling I’ll be using it as an ingredient in a lot of recipes this fall. It’s the kind of thing that’s good to have around.
Let’s learn from my mistake though. Please, please, please buy a set of canning tongs. They’re coated in rubber and are designed specifically to grip onto wet jars, which are very slippery. I didn’t use canning tongs and I had a really hard time getting the jars out of the canning pot. I ended up dropping one and splashing boiling water all over the place, including on my face. I’ll be ok – it’s just a little pink – but it hurt like hell. Don’t be like me! (If you’re short like I am, you should also grab a stool so that your face isn’t inches above the rim of the pot. I didn’t use mine, and I wish that I had!)
(If you were already skittish about canning and that freaked you out, I’m sorry. It really is easy and this was just me being dumb and lazy. If you don’t want to can this jelly though, you can skip the canning step and keep the jelly in the fridge or freeze it for long term storage.)