Jalapeño Pepper Jelly: A Spicy, Sweet Treat for Your Pantry
Jalapeño pepper jelly is a versatile condiment that adds a burst of flavor and heat to any meal. Its sweet and spicy combination makes it perfect for spreading on crackers, cheese boards, and sandwiches, or even using as a glaze for meats. And the best part? You can easily make your own at home!
Here's a simple recipe for canning jalapeño pepper jelly:
Ingredients:
- 3 cups chopped jalapeño peppers (about 10-12 peppers)
- 4 cups granulated sugar
- 1 cup white vinegar
- 1 box (1.75 ounces) powdered fruit pectin
- 1/2 cup water
Equipment:
- Large pot
- Measuring cups and spoons
- Small bowl
- Canning jars (8 ounce size)
- Canning lids and rings
- Jar lifter
- Water bath canner
- Pot holder
- Ladle
Instructions:
1. Prepare the Jalapenos:
- Wash and remove stems from jalapeño peppers.
- **** (Optional) To lessen the heat, remove the seeds and membranes. The more seeds you leave in, the hotter the jelly will be.
- Finely chop the peppers.
2. Make the Jelly:
- In a large pot, combine chopped jalapeños, sugar, and vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
- In a small bowl, whisk together the pectin and water.
- Once the mixture is boiling, add the pectin mixture and stir continuously for 1 minute.
- Remove the pot from heat and skim off any foam that may have formed.
3. Canning:
- Sterilize the jars and lids: Heat the jars in boiling water for 10 minutes. Boil the lids in a separate saucepan for 5 minutes.
- Fill the jars: Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the jar rims: Use a clean, damp cloth to wipe any jelly or spills from the rims.
- Place the lids: Center the lids on the jars and screw on the rings until they are fingertip tight.
- Water bath: Place the filled jars in a water bath canner, ensuring the jars are completely submerged in water. Bring the water to a boil and process for 10 minutes.
- Remove and cool: Carefully remove the jars from the water bath using a jar lifter. Allow the jars to cool completely on a clean, dry surface.
4. Check for Seals: Once the jars have cooled, gently press on the center of the lid. If it doesn't budge, the jar is sealed properly.
5. Store:
- Store the sealed jars in a cool, dark place.
- Once opened, refrigerate and enjoy within 2-3 weeks.
Tips:
- You can adjust the heat of your jelly by adding more or fewer seeds to your peppers.
- For a sweeter jelly, use less vinegar.
- Experiment with different flavors by adding other ingredients like citrus zest, ginger, or garlic.
Enjoy your spicy, sweet jalapeño pepper jelly!
