Jalapeno Lime Garlic Jelly
Add a bold burst of spicy, tangy, and savory flavors to your pantry with this irresistible Jalapeno Lime Garlic Jelly. Perfectly balancing the fiery kick of fresh jalapenos with zesty lime and aromatic garlic, this homemade jelly is a versatile condiment that will elevate everything from grilled meats to cheese boards. A touch of apple cider vinegar offers a delightful tang, while optional green food coloring enhances its vibrant hue, making it as striking as it is delicious. Ready in under an hour, this small-batch jelly recipe is ideal for canning enthusiasts and creative cooks looking to experiment with unique flavor pairings. Store it for up to a year to enjoy bursts of heat and zest in every spoonful!
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Recipe Information
Ingredients
- 6 pieces fresh jalapenos
- 0.5 cups lime juice
- 1 tablespoon lime zest
- 3 pieces garlic cloves
- 3 cups granulated sugar
- 1 cup apple cider vinegar
- 1 packet liquid pectin
- 2 drops green food coloring (optional)
- 0.5 cups water
Instructions
Wash the jalapenos thoroughly. Remove the stems and seeds for a milder jelly, or leave some seeds in for extra heat.
Finely chop the jalapenos and peel the garlic cloves.
In a blender or food processor, combine the chopped jalapenos, garlic cloves, and water. Pulse until it forms a smooth paste.
In a medium saucepan, combine the jalapeno-garlic mixture with lime juice, lime zest, apple cider vinegar, and granulated sugar. Stir well to dissolve the sugar.
Bring the mixture to a boil over medium-high heat, stirring frequently. Boil for 5 minutes, ensuring it doesn't boil over.
Add the liquid pectin to the saucepan and stir well. If desired, add 2 drops of green food coloring for a vibrant hue.
Reduce the heat to medium and let the mixture simmer for another 2 minutes.
Remove the saucepan from heat and skim off any foam that forms on the surface.
Pour the hot jelly mixture into sterilized jars, leaving about 1/4-inch of headspace at the top of each jar.
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure they are shelf-stable.
Let the jars cool completely at room temperature. Check the seals to verify they are airtight before storing.
Store the jelly in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 623.0 g | 227% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 606.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 578 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.
