If you’re a fan of sweet and spicy flavors, then this homemade Jalapeno Jelly recipe is a must-try. It’s a delightful combination of fresh bell peppers, fiery jalapenos, and a touch of apple cider vinegar, creating a versatile jelly that can be enjoyed in various ways. Whether you want to add a kick to your morning toast or elevate your cheese platter with a zesty twist, this jalapeno jelly will surely satisfy your taste buds. So, let’s dive into the recipe and discover how to make this delectable condiment from scratch.
This recipe yields approximately 12 half-pint jars of jalapeno jelly, making it perfect for sharing with friends and family or giving as thoughtful homemade gifts.
Here is what you need to make Jalapeno Jelly:
- 3 large bell peppers (I use red)
- 12 fresh jalapeno peppers
- 1 1/2 cups apple cider vinegar
- 7 cups sugar
- 2 packages of liquid pectin (Certo)
Preparing the Peppers:
Start by washing all the peppers thoroughly. Remove the seeds, stems, and membranes from both the bell peppers and jalapenos. By removing the seeds, you’ll reduce the heat level of the jelly slightly, while still retaining the desired spiciness. Chop the peppers into pieces that will fit comfortably in a food processor or blender.
Blending the Pepper Mixture:
Place the chopped bell peppers, jalapenos, and apple cider vinegar into a food processor or blender. Blend until you achieve a smooth consistency. Depending on your preference, you can leave the mixture slightly chunky for added texture.
Cooking the Jelly:
Transfer the pepper mixture to a noncorrosive pan and add the sugar. Stir the mixture well and bring it to a boil over medium-high heat. Remember to stir frequently to prevent the mixture from sticking to the bottom of the pan. To minimize foaming, you can add a small amount of butter, which will help keep it under control.
Once the mixture reaches a boil, reduce the heat and let it simmer for about 5 minutes. This will allow the flavors to meld and the mixture to thicken slightly.
Adding the Pectin:
After simmering, it’s time to add the liquid pectin. Be sure to follow the instructions on the package for the correct amount. Stir the pectin into the pepper mixture and bring it back to a full boil. It’s essential to maintain a rolling boil despite stirring.
Finalizing the Jelly:
Once the mixture has reached a full boil, continue boiling for 1 minute. This will ensure the proper setting of the jelly. Using a ladle, carefully pour the hot jalapeno jelly into clean half-pint jars, leaving a little space at the top. Secure the jars with clean disks and rings.
Sealing the Jars:
To seal the jars, turn them upside down for 6 minutes and then return them to an upright position. This technique helps create a vacuum seal as the jelly cools. Over the next few hours, the lids should seal, indicating that your jelly is ready for long-term storage.
This is Renee “Doing what I love”
To see me make it live click the link below.