Jalapeno Jelly

Jalapeno Jelly

Yum!!

This jelly is an unexpected treat!  Pour it over the top of cream cheese, and it makes a delicious appetizer!  If you came to my Norwex Launch Party, you may have even sampled it!

I made this jelly at the end of summer.  I used red peppers, green peppers, and Jalapeños from our garden along with apple cider vinegar, sugar, and liquid pectin in order to make this very simple jelly.  I did can it, as indicated in the recipe below, but if you were to use the jelly relatively quickly, it would be unnecessary to actually process it.  You would simply want to keep it in an air tight container in the refrigerator.

Just thinking about this recipe has me wanting to go crack open a jar!  Next summer, I’ll have to make more than 1 batch now that I know how absolutely delicious it is!

Recipe credit:  http://www.sbcanning.com/2014/10/red-jalapeno-jelly.html

Jalapeno Jelly
Jalapeno Jelly
Print Recipe
Recipe Credit: http://www.sbcanning.com/2014/10/red-jalapeno-jelly.html
Prep Time
30 minutes
Cook Time
20 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Jalapeno Jelly
Jalapeno Jelly
Print Recipe
Recipe Credit: http://www.sbcanning.com/2014/10/red-jalapeno-jelly.html
Prep Time
30 minutes
Cook Time
20 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preparation : Prepare 5 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. In a blender or food processor puree peppers and 1 cup of vinegar until smooth.
  2. Cooking: In a large stainless steel pot combine pepper puree and the remaining 1 cup vinegar and sugar. Bring to a boil over high heat and boil, stirring constantly for 10 minutes. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat.
  3. Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving 1/4 ” headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
  4. Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
  5. Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. check your lids and reprocess any jars that did not seal.
Share this Recipe
Powered byWP Ultimate Recipe