Tangy Jalapeno Jelly
photo by Brianna T.
- Ready In:
3 1/2 cups
- Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
- Coarsely chop jalapenos and sweet pepper.
- Place in a blender and process to a fine mince.
- Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
- Remove from heat.
- Stir for 5 minutes, skimming foam as you need to.
- Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
- The jelly will be VERY liquid at this stage.
- Wipe rims and seal tightly.
- Leave at room temp overnight.
- Refrigerate for up to 1 month or freeze up to 1 year.
Bought some Jalapeno Jelly at a Chilli festival this summer and loved it so much I had to try to make it! Have made this recipe three times now and love it so much. I used Jam sugar ( 2 cups of the Jam sugar to 1 cup granulated) instead of the liquid pectin and it works really well. We keep meaning to save some for Christmas but it never quite makes it, my boys love it on toasted cheese sandwiches and I made beef meatballs glazed them in the jelly and baked them, delicious!