Canning Jalapeno Jelly: A Spicy, Sweet, and Delicious Treat
Jalapeno jelly is a unique and delicious condiment that adds a burst of flavor to everything from crackers and cheese to grilled meats and even cocktails. Making your own jalapeno jelly is surprisingly easy and allows you to control the level of heat to your liking. Here's a step-by-step guide to canning your own spicy, sweet jalapeno jelly:
Ingredients:
- 2 cups chopped jalapenos (about 10-12 peppers)
- 4 cups granulated sugar
- 1 cup white vinegar
- 1 package (1.75 oz) powdered fruit pectin
Instructions:
Step 1: Prepare the Jalapenos
- Remove the seeds: Carefully cut the jalapenos in half lengthwise. Scrape out the seeds and membranes with a spoon. The seeds contain most of the heat, so removing them will make the jelly milder. If you prefer a hotter jelly, leave some seeds in.
- Chop the peppers: Chop the jalapeno halves into small pieces.
Step 2: Make the Jelly
- Combine ingredients: Combine the chopped jalapenos, sugar, and vinegar in a large, heavy-bottomed pot. Bring to a rolling boil over medium-high heat, stirring constantly.
- Add pectin: In a separate small bowl, whisk the powdered fruit pectin with 1/4 cup of the sugar. Once the jalapeno mixture is boiling, add the pectin mixture and stir for 1 minute.
- Simmer: Reduce heat to low and simmer for 10 minutes, stirring occasionally. Skim off any foam that forms on the surface.
Step 3: Canning the Jelly
- Prepare jars: Sterilize jars and lids by boiling them in water for 10 minutes.
- Fill jars: Carefully pour the hot jelly into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean with a damp paper towel.
- Process jars: Place the jars in a boiling water bath canner, making sure the water covers the jars by at least 1 inch. Process for 10 minutes.
- Cool and store: Remove the jars from the canner and let them cool completely. Once cooled, check that the lids have sealed properly (they should be concave in the center). Store the sealed jars in a cool, dark place.
Tips for Success:
- Adjust the heat: The level of heat in the jelly depends on the amount of seeds left in the jalapenos. If you want a milder jelly, remove all the seeds. For a hotter jelly, leave some of the seeds in. You can also adjust the heat by adding additional peppers or adjusting the amount of vinegar.
- Don't overcook: Overcooking the jelly can cause it to become cloudy or set up too firm. Follow the instructions carefully and simmer for the specified time.
- Use a wide-mouth funnel: A wide-mouth funnel makes it easier to fill the jars without making a mess.
- Test for doneness: To check if the jelly is set, put a spoonful on a chilled plate. If it gels quickly, it's ready to be canned.
- Label and date: Label your jars with the date and the type of jelly to keep track of your homemade goodies.
Enjoying Your Jalapeno Jelly
Jalapeno jelly is a versatile condiment that can be enjoyed in many ways. Here are a few ideas:
- On crackers or toast: Spread it on crackers with cream cheese or cheddar cheese for a delicious snack.
- As a dipping sauce: Serve it with chips, pretzels, or vegetables for a spicy and sweet treat.
- On grilled meats: Spread it on grilled chicken, burgers, or hot dogs for an added kick.
- In cocktails: Add a dollop to a margarita or bloody mary for a fiery twist.
Enjoy your homemade jalapeno jelly!
