Jalapeno Jelly

LonghornMama's Note:

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Yield: 5 half-pi ...

• 3/4 lb jalapeno pepper
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 (3 ounce) envelopes liquid pectin
• green food coloring (optional)

Directions:

1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Reviews

[Dad the cook]

Just a fantastic recipe!! I made 24 half pint jars before christmas and have none left! Only use the liquid pectin or you will have jalapeno syrup!!

[Calicat]

This was my first attempt at making jalapeno jelly. It turned out great. I used a mixture of red and green jalapenos and the no food coloring. The color, with the red and green flecks of pepper is delightful. I didn't want anything to spicy hot so I left out the seeds. Great in a gift basket with bagels and cream cheese. Followed the directions exactly and found it very easy to make. Thanks for the post Longhorn.

[xpnsve]

Oh mylanta this is GOOD!!!! I love jalapeno jelly and this was my first attempt at it. I live in a high altitude area (3,500 ft) and find it difficult to get jelly to 'set'. Not with this recipe! Like another reviewer, I used 1/4 lb. red jalapenos and 1/2 green jalapenos; I seeded all but about 4-5 of the peppers and skipped the food coloring (the red/green combo is beautiful!). This turned out so good and was really easy! Because I live in high altitude, I let it cook for 10 minutes longer and it came out beautifully! I used pint jars and got 3 1/2 pints. Thanks for posting, this is a keeper!!