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Jalapeno Jelly

by Trisha Shirey

The sweetness of the sugar and the tang of the cider vinegar are the perfect complement to the heat of the peppers. This is very tasty on hot biscuits or cornbread or poured over cream cheese for a festive dip. Also good served with chicken, pork roast or lamb.

12 ounces Jalapeño peppers, stemmed, seeded and deveined
2 cups apple cider vinegar, divided
6 cups granulated sugar
2 pouches (3oz. each) liquid pectin
Green food coloring (optional)

  1. Prepare canner, jars and lids as directed.
  2. In a blender or food processor puree peppers and one cup of vinegar until smooth.
  3. In a large deep stainless steel pan combine pepper puree, remaining vinegar and sugar and bring to a boil. Boil, stirring constantly for 10 minutes. Stir in pectin. Boil hard, stirring constantly, for one minute. Remove from heat, stir in food color, if using, and skim off foam.
  4. Pour hot jelly into jars, leaving ¼ inch headspace. Wipe rim, center lid on jar and place band on jar finger tight only.
  5. Place jars in canner and bring to a boil and process for 10 minutes. Turn off heat, wait 5 minutes and remove jars. Allow to cool and store.

 

Wear gloves when working with peppers!

For a hotter jelly – save the seeds and pepper veins and place them in a cheesecloth bag. Cook with the peppers. Discard before adding the pectin.

Red Pepper Jelly – substitute coarsely chopped red bell peppers for the jalapeños. Add red or yellow food coloring if desired.

Article Type: Recipe



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