If you grow garlic (or know someone who does, you’ll want to snap up some garlic scapes and make some Garlic Scape Pepper Jelly with Jalapeños and Basil! You won’t be sorry!!Jump to Recipe
Do you want to hear something crazy?
I decided I wasn’t finished with garlic scapes so I made something else with them!!
Last week, I wrote a post called Everything You Ever Wanted To know About Garlic Scapes (you can read all about it here) and I found that so many people were interested in finding new ways to use them.
I had about 1/2 cup of chopped scapes left from my garden haul so I decided to find a new way to use them. Like I said in the last post, most people either grill them or make pesto from them (there’s a great recipe for that here). But I started thinking about other things I could do with them. I thought about candied scapes (I know…probably weird but I made candied rosemary the week before as an experiment and when I added them to roasted cashews, they were epic…but, still, candied scapes? Hmmm … maybe not).
But, hold on… have you ever had red pepper jelly with cheese? It’s sweet and spicy all at the same time! Sooooo….
I grabbed what I had…my leftover scapes, a green pepper (which you don’t need but it will mellow out the flavour!!), a couple of jalapeños and some basil to soften out the spiciness!
Well, ladies and gentlemen…I think I have hit the ‘cheeseboard jackpot’!!!
What You’ll Need to Make Garlic Scape Pepper Jelly with Jalapeños and Basil:
- garlic scapes
- white vinegar
- green pepper
- liquid Certo
This jelly is sweet from the sugar, spicy from the jalapeños, rounded out with the green pepper and the garlicky punch from the scapes…and the last minute addition of garden basil was a great choice…it just marries it all together!!
And with cheese?? I mean, come on people! This is heaven!
Buy some 125mL jars and give these away with a small brie when you visit friends! Don’t ever say I’m not looking out for y’all!
Garlic Scape Basil Jelly
- 1/2 cup garlic scapes finely chopped
- 2 large jalapeno peppers finely chopped (discard seeds)
- 1 cup basil leaves finely shredded
- 6 cups granulated sugar
- 1 1/2 cups cups white vinegar
- 1 pkg liquid Certo (85 mL)
- 1 medium green bell pepper, cored, seeded and chopped optional (will make the mix more mild)
- Finely chop all the veggies in a food processor except for basil.
- Add all ingredients (except Certo) in a cold pan and stir thoroughly; bring to a boil and boil for about 6-8 minutes.
- Remove from heat and add Certo; stir well.
- Pour into jars and seal them by using the water bath method (boil for about 10 minutes). Remove from water bath and leave on counter until all jars have sealed (when you hear a pop on the lids). Rotate every 30 minutes to keep the solids suspended.