1/4 Photos of Jalapeno Pepper Jelly
1 hr 50 mins
1 hr 30 mins
Toby Jermain's Note:
This jelly makes a great appetizer or a nice spicy PB&J Sammich!
My Private Note
half pi ...
Units: US | Metric
- 1Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
- 2Bring to a boil, and boil for 5 minutes.
- 3Let cool at room temperature for 1 hour.
- 4Add pectin and optional food coloring.
- 5Return to heat, and bring to a full rolling boil for 1 minute.
- 6Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
- 7Wipe tops of jars.
- 8Center lids on top of jars, and screw on bands firmly.
- 9Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
- 10Gently lower jars into water.
- 11Water should cover jars by at least 1".
- 12Bring water to a full boil.
- 13Reduce heat to a gentle boil, cover, and process for 5 minutes.
- 14When processed, carefully remove jars from water using tongs or a jar-lifter.
- 15Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
- 16Jars will make popping sounds while cooling if sealed.
- 17Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
- 18If it does push down, store in refrigerator until used.
- 19Otherwise store in a cool, dark place.
- 20Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
- 21Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
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Nutritional Facts for Jalapeno Pepper Jelly
Serving Size: 1 (1383 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 640.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.0 mg
- Total Carbohydrate 162.8 g
- Dietary Fiber 1.3 g
- Sugars 160.7 g
- Protein 0.3 g