Jalapeno-Lime-Garlic Jelly
- Ready In:
- 24hrs 30mins
- Ingredients:
- 6
- Yields:
-
5 cups
- Serves:
- 5
ingredients
- 1 lb jalapeno
- 6 -8 garlic cloves
- 3 limes, zested and juiced
- 5 cups sugar
- 2 cups apple cider vinegar
- 2 liquid Certo (packets)
directions
- Sterilize 8 - 8 oz jelly jars and lids.
- Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
- In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
- The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
- In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
- Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
- Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
- Should set within 24 hours and then they're ready to be enjoyed.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.