Jalapeno Mint Jelly
Brighten up your pantry with this vibrant and zesty Jalapeno Mint Jelly, the perfect blend of sweet, tangy, and spicy flavors. Made with fresh mint leaves, medium-heat jalapenos, and apple cider vinegar, this unique jelly boasts a dynamic flavor profile that’s both refreshing and bold. A touch of liquid pectin ensures a smooth, spreadable texture, while an optional hint of green food coloring adds an eye-catching pop of color. Ideal for serving alongside cheese boards, slathering on toast, or as a flavorful glaze for roasted meats, this homemade jelly is as versatile as it is delicious. With easy-to-follow steps and a stunning finish, this recipe is a must-try for preserving enthusiasts and adventurous cooks alike!
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Recipe Information
Ingredients
- 1 cup (tightly packed) Fresh mint leaves
- 3 medium (seeded and chopped) Fresh jalapenos
- 2.5 cups Water
- 1 cup Apple cider vinegar
- 4.5 cups Granulated sugar
- 3 oz (1 pouch) Liquid pectin
- 1 drop Green food coloring (optional)
Instructions
In a medium-sized saucepan, combine the mint leaves, jalapenos, and water. Bring to a boil, then reduce the heat and simmer for 10 minutes to extract the flavors.
Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing gently to extract the liquid. Discard the solids.
Pour the strained liquid back into the saucepan. Stir in the apple cider vinegar and granulated sugar. Place the pan over medium heat and stir until the sugar is fully dissolved.
Increase the heat to high and bring the mixture to a rolling boil, stirring occasionally. Once boiling, stir in the liquid pectin and boil hard for 1-2 minutes, continuing to stir.
If desired, add a drop of green food coloring to enhance the color of the jelly. Stir until evenly mixed.
Remove the pan from heat and skim off any foam from the surface using a spoon.
While the jelly is still hot, carefully ladle it into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on top, and screw on the bands until snug but not overly tight.
Process the jars in a boiling water bath for 10 minutes to seal. Remove the jars and let them cool completely on a towel-lined surface. Check that the lids are properly sealed (they should not flex when pressed).
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 942.1 g | 343% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 915.7 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1883 mg | 40% | |
*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.
