Comments on: Gourmet Grilled Cheese with Jalapeno Jelly

By: Cindy

Cindy — Thu, 24 Aug 2017 12:17:45 +0000

No comment but a question. I can’t find liquid pectin at my local stores. How much powdered pectin would I use?

By: Marcanthony

Marcanthony — Fri, 23 Jun 2017 18:34:09 +0000

Lauren Keating you may send me a jar of jalapeño jelly ;)..
I will try this jalapeño grilled cheese out, as it has me all excited now
and ill leave all the seeds in.. I don’t think we should take any out

By: Gary Colvin

Gary Colvin — Wed, 13 Jul 2016 02:47:17 +0000

The only issue I had when I made it was when it started to boil, it instantly boiled over! That smell that comes from burning jalapeño syrup on a smooth top range will take your breath. It ran my whole family out of the house!! It was weird because I brought it to a boil very slowly. Then whoosh!!

By: Lauren Keating

Lauren Keating — Thu, 13 Aug 2015 00:09:59 +0000

In reply to karen. I think doubling the peppers would throw the ratios off and it might not set up. For more heat, you could use all of the seeds instead of discarding half (most of the heat is in the seeds/veins, although some jalapeno crops are spicier than others in general)

By: karen

karen — Mon, 10 Aug 2015 22:56:50 +0000

Made the pepper jelly today. Good recipe but I like to make it hotter as it was a little sweet. Can I double the amount of peppers without altering recipe?

By: Lauren Keating

Lauren Keating — Fri, 05 Sep 2014 22:17:48 +0000

In reply to Kiki. habanero jelly sounds great!

By: Kiki

Kiki — Thu, 04 Sep 2014 03:06:09 +0000

Yumm!! Thank you for the new grilled cheese idea! I’ve been on a gourmet sammie kick lately, but I am going to use my habanero gold jelly instead… Already drooling. If you want to try a great and different spicy jelly, I recommend canning up some of this. It always impresses on a cheese plate or with baked Brie. It’s a bernardin recipe, and I always make lots because everyone always wants a jar!

By: Darlene Brown

Darlene Brown — Tue, 29 Jul 2014 20:04:08 +0000

This is a great recipe and I don’t even like jalapeños ! This jelly is what everyone goes to the cellar for !!! It’s easy and delicious , I’m going to try it on the grilled cheese that sounds like a great combo !

By: Laura T

Laura T — Sat, 14 Sep 2013 00:29:00 +0000

I LOVE pepper jelly! What a great gift to send in the mail!

By: kirsten@FarmFreshFeasts

kirsten@FarmFreshFeasts — Sun, 08 Sep 2013 07:39:00 +0000

Lauren,
I agree on canning tongs! For years I canned with a non-canning pot, non-canning rack, and I still don’t even own a magnetic lid wand thingy, but I’ve always had a jar lifter/tong thing.
I made hot pepper jelly once when the CSA share overwhelmed me with peppers–it’s that season again, and this looks good. I love the idea of grilled cheese, too–I had a bite of delicious grilled cheese last weekend, I need to make some soon.
Thanks!