Jalapeño Pepper Jelly: A Spicy and Sweet Delight
A vibrant jalapeño pepper jelly that balances spicy heat with a delightful sweetness, perfect for glazing meats, topping desserts, or spreading on crackers.
Equipment
- Mason jars
- lids
- Water bath pot
- Water bath kit
- food processor
- Stock pot
- Mesh strainer
Ingredients
- 10 jalapeño peppers half seeded
- 1 red bell pepper chopped
- 1 green bell pepper chopped (or orange bell pepper)
- 5½ cups sugar
- 1½ cups white vinegar
- ½ teaspoon salt
- 1 (3-ounce) pouch liquid pectin
Instructions
- Prepare mason jars by washing them with hot soapy water and keeping them warm. Simmer lids in a saucepan and bring a water bath pot to a simmer. Alternatively, warm filled jars in a microwave or oven.
- Finely chop the jalapeños and bell peppers using a food processor, then drain excess liquid through a mesh strainer.
- Combine the chopped vegetables, sugar, vinegar, and salt in a large stock pot. Bring to a boil over medium-high heat and boil for 10 minutes.
- Stir in the liquid pectin and boil for an additional minute. Remove the pot from the heat.
- Carefully ladle the hot jelly into sterile jars, leaving a ¼ inch headspace. Wipe the rims clean and place the lids on, screwing the rings on until resistance is met, then turning an additional ¼ turn.
- Place the filled jars into the water bath pot, ensuring they are covered by 1-2 inches of water. Bring to a boil and process for 10 minutes, adding 1 minute for every 1000 ft elevation above 1000 ft.
- Remove the jars from the water bath and place them on a towel, spaced 1 inch apart. Allow them to cool undisturbed for 12-24 hours to seal.
Notes
Adjust the heat by removing jalapeño seeds and membranes for milder jelly. Drain excess liquid from peppers to ensure a firm texture. Check seals by pressing the lid center; if it moves, refrigerate and consume within 3-4 weeks. For elevations above 1000 ft, add 1 minute to processing time for every 1000 ft.