Jalapeño Pepper Jelly Canning Recipe: A Spicy Sweet Treat
Jalapeño pepper jelly is a delicious and versatile condiment that can be enjoyed on crackers, cheese, or even as a glaze for meats. It's surprisingly easy to make at home, and the process is surprisingly rewarding! This recipe combines the sweet and spicy flavors of jalapeño peppers with the tangy sweetness of fruit pectin for a truly unique taste experience.
Here's what you'll need:
Ingredients:
- 1 pound jalapeño peppers, stemmed and finely chopped (about 10-12 peppers)
- 3 cups white sugar
- 1 cup white vinegar
- 1 box (1.75 ounces) powdered fruit pectin
- 1/2 cup water
Equipment:
- Large pot
- Smaller pot
- Measuring cups and spoons
- Food processor or blender
- Canning jars (8 ounces) with lids and rings
- Jar lifter
- Canning funnel
- Large pot for water bath
Instructions:
Step 1: Prepare the Jalapeños
- Carefully wash and stem the jalapeños. Use gloves if you have sensitive skin to avoid irritation from the peppers' oils.
- Finely chop the jalapeños using a food processor or blender. If you prefer a milder jelly, remove the seeds before chopping.
- Caution: While handling jalapeños, avoid touching your eyes or face. Wash your hands thoroughly after handling them.
Step 2: Make the Jelly
- In a large pot, combine the chopped jalapeños, sugar, and vinegar. Bring the mixture to a boil over medium heat, stirring frequently.
- In a separate small pot, whisk together the pectin and water until the pectin is dissolved.
- Once the jalapeño mixture is boiling, slowly pour in the pectin mixture, stirring constantly.
- Bring the mixture back to a rolling boil, and cook for 1 minute, stirring constantly.
Step 3: Canning the Jelly
- While the jelly is cooking, prepare your canning jars by sterilizing them in boiling water for 10 minutes.
- Prepare a water bath by filling a large pot with water to about 2 inches deep. Bring the water to a boil.
- Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place the lids on the jars and screw on the rings fingertip tight.
- Carefully place the filled jars in the boiling water bath, ensuring the water covers the jars by at least 1 inch.
- Boil the jars for 10 minutes.
- Carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool completely.
- As the jars cool, you'll hear a satisfying pop as the lids seal, creating a vacuum.
Step 4: Enjoy!
Once the jars have cooled completely, you can check for proper sealing by pressing the center of the lid. It should be firm and not flex. If the lid is sealed properly, you can store your jalapeño pepper jelly in a cool, dark place for up to a year.
Tips:
- For a milder jelly, remove the seeds from the jalapeños before chopping.
- To control the level of spice, adjust the amount of jalapeños used in the recipe.
- This recipe can be adapted to include other flavors, like lime juice, lemon juice, or even a touch of honey.
- Get creative! Experiment with different spices, like ginger, garlic, or smoked paprika.
Jalapeño pepper jelly makes a fantastic homemade gift, especially for friends and family who enjoy spicy treats. Happy canning!
