canning

Jalapeno Jelly

jalapeno jelly

jalapeno jelly

With an abundance of jalapeños from our garden, I’ve been able to preserve them in so many different ways! I’m excited to share this Jalapeño Jelly recipe with you all, as it’s absolutely delicious! I’m not even really into spicy food (I grow and preserve them for the hubby), but a dollop of this on some cheese?  Hello!  So good!  

jalapeno jelly ingredients

jalapeno jelly ingredients

I waited until my jalapeños were red as there are more nutrients in the peppers the redder they get.  They also have a little more kick to them.  You can definitely make this jelly with green jalapeños too, though. Remove the middle section and seeds and cut into pieces. (Make sure to wear gloves when cutting peppers!)

chopping jalapeno's for jalapeno jelly

Add the cut jalapeño pieces into a food processor, along with one cup of the vinegar, and pulse until fairly smooth.

jalapeno jelly

Add the chopped jalapeños, remainder of the vinegar, and the sugar into a large pot.  (This could boil up high, so make sure you have a large enough pot to handle it, if need be.)

jalapeno jelly

Stir constantly – do not walk away from it at this point or it will boil over!

jalapeños jelly

Add to prepared jars, wipe rims, check height and place in canner.

jalapeño jelly

This is such a pretty jelly, with little specs of pepper throughout.  I plan on gifting a bunch of these for the holidays!

jalapeño jelly

jalapeño jelly

jalapeño jelly

Looking for other things to do with your jalapeños? Try some of these recipes too:

Jalapeno Jelly

Print Recipe
Serves: (5) 8oz jars Cooking Time: 11 min

Ingredients

  • 12 oz jalapeno peppers, stemmed, seeded and veins removed
  • 2 cups apple cider vinegar
  • 6 cups sugar
  • 2 pouches liquid pectin (each 3oz)

Instructions

1

Puree peppers and one cup of the vinegar until smooth in a food processor or blender

2

Place pepper puree into a large stainless steel saucepan

3

Add remaining vinegar and sugar

4

Bring to a boil over high heat, stirring constantly for ten minutes

5

Stir in pectin

6

Boil hard for one minute, stirring constantly

7

Remove from heat and quickly skim off foam, if needed

8

Quickly add hot jelly to prepared, warm jars, leaving 1/4 inch headspace

9

Wipe rims, add lids, and screw on bands to finger-tip tight

10

Place jars in water canner and bring water to a boil

11

Process for ten minutes (starting when boiling begins)

12

Remove lid after the ten minutes and let jars sit for 5 more minutes

13

Remove from canner and let cool

Notes

recipe from Ball Complete Book of Home Preserving

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