Jalapeno Jelly
Transform your culinary creations with this irresistible Jalapeno Jelly—a perfect balance of sweet heat that elevates any dish! Made with fresh jalapeno peppers, a touch of green bell pepper, and tangy apple cider vinegar, this jelly boasts a vibrant flavor that’s both spicy and savory. Liquid pectin ensures the perfect jelly texture, while optional green food coloring provides a striking hue. Whether you spread it over cream cheese on crackers, use it as a glaze for roasted meats, or incorporate it into sandwiches, this homemade jelly is a versatile condiment that’s as stunning as it is flavorful. With simple preparation and a hint of spice that you can customize, this recipe is a must-try for canning enthusiasts and spice lovers alike. Create a batch today and enjoy the warm kick of jalapeno year-round!
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Recipe Information
Ingredients
- 10 whole Jalapeno peppers
- 1 whole Green bell pepper
- 1.5 cups Apple cider vinegar
- 6 cups Granulated sugar
- 3 ounces Liquid pectin
- 0.5 cup Water
- 0.5 teaspoons Salt
- 3 drops Green food coloring (optional)
Instructions
Prepare your canning jars by sterilizing them using a water bath or dishwasher while you work on the jelly.
Wear gloves and carefully remove the stems from the jalapeno peppers. Adjust the level of heat by removing or keeping the seeds and membranes based on your spice preference.
Chop the jalapeno peppers and green bell pepper into small pieces.
Place the chopped peppers and water into a blender or food processor. Blend until the mixture is smooth.
Strain the pureed peppers through a fine mesh sieve or cheesecloth into a large saucepan. Press down on the solids to extract as much liquid as possible, then discard the solids.
Add the apple cider vinegar, sugar, and salt to the pepper puree in the saucepan. Stir until the sugar dissolves completely.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent scorching.
Add the liquid pectin and continue boiling for 1-2 minutes. Stir constantly during this time.
If desired, add green food coloring for a vibrant appearance and stir until well incorporated.
Use a spoon to skim off any foam forming on the surface of the jelly.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean damp cloth to remove any sticky residue and seal them with lids and bands.
Process the filled jars in a boiling water bath for 10 minutes to ensure they are properly sealed.
Remove the jars using tongs and place them on a towel or cooling rack. Let them sit undisturbed for 24 hours while they cool and seal completely.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars once opened and consume within a few weeks.
Nutrition Facts
Calories |
4691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 1212.9 g | 441% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1205.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
