Jalapeno Jelly

Submitted by LonghornMama

"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:)"

 

• Ready In: 45mins
• Ingredients: 5
• Yields: 5 half-pints

ingredients

• 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

[Cookfor5kids hubs]

Awesome! This is sooooo good. I can't stop eating it. I just put a block of softened cream cheese on a plate and topped it with this and ate it with saltines. I can't stop myself! Anyway, I wanted to mention that I DID use dry pectin because I didn't have liquid, and I will tell you how. I followed the recipe exactly EXCEPT I did not add the sugar in the first boil, but added the dry PECTIN instead. So, I boiled the pepper puree, remaining vinegar and pectin together first in a rolling boil. (I used 6 Tbsp. dry pectin which equals 1 box). THEN I added the sugar (pre-measured, all at once) and got it to a rolling boil again, and let that boil for a minute while stirring. It set up perfectly and everything else was the same. YUM!

 

[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!!

 

[gonzfam4]

This jelly is awesome! It looks just like in the picture. I left out the food coloring. I added a couple of red jalapenos as well and it has nice red specks of color. It is delicious! I froze this in the small 8 oz. freezer containers and it worked great. We have thawed one out now and it is perfect!

 

[Jonathan Melendez]

I made this just as written and it turned out great. I was skeptical because of some of the other reviews and because I don't have lots of experience making homemade jams or jellies, but this one turned out great! I think the key is to use liquid pectin as written and not the powdered kind!

 

[Tilly G.]

This is my 'go to' recipe for hot pepper jelly. I often make it with a variety of hot peppers. I've found that one pound of peppers - before removing stems and seeds - is just about right. I also tend to toss in a handful of peeled garlic cloves. Leave in some of the seed for spicier jelly. Last night's batch had jalapeno, sriracha, Anaheim, and Poblano peppers. YUMMY!