Jalapeno Pepper Jelly
A delightful blend of spicy jalapenos and sweet sugar, this Jalapeno Pepper Jelly is perfect as a condiment or glaze, adding a unique flavor to your dishes.
Ingredients
Main ingredients
- 4 cups jalapeno peppers, finely chopped Fresh, firm jalapenos work best.
- 1 cup red bell pepper, finely chopped Adds sweetness and color.
- 1 cup green bell pepper, finely chopped Enhances the fresh flavor.
- 5 cups granulated sugar Provides necessary sweetness.
- 1 cup white vinegar Balances the flavors.
- 1 teaspoon salt Enhances flavor.
- 1 package liquid pectin Ensures proper jelly consistency.
Instructions
Preparation
- STEP 1: Prepare the Peppers - Place all peppers in a food processor and pulse until finely chopped. Drain excess liquid using a mesh strainer.
Cooking
- STEP 2: Combine Ingredients - In a large stock pot, combine the chopped peppers with sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes.
- STEP 3: Add Pectin - Stir in the liquid pectin and boil for an additional minute. Remove from heat.
- STEP 4: Ladle into Jars - Ladle the jelly into hot sterile jars, leaving 1/4 inch headspace. Place lids on jars loosely.
- STEP 5: Seal the Jars - Process jars in boiling water for 10 minutes (add 1 more minute for each 1000 ft elevation).
- STEP 6: Cool the Jars - Remove jars and place on a towel, leaving space between them. You should hear a pop as they seal.
- STEP 7: Check the Seals - After 12 hours, check the seals by removing the ring and lifting the jar; it should stay sealed.
- STEP 8: Store as Needed - If any jars did not seal, store those in the fridge.
Notes
Store sealed jars in a cool, dark place for up to a year. Unsealed jars can be refrigerated for 2-3 weeks. Always use fresh ingredients for the best flavor.