Jalapeño Jelly
Sweet, savory, and spicy homemade jalapeno jelly is easy and budget-friendly to make. Follow the canning process to keep it shelf stable for up to a year!
Servings: 24 servings, or 3 - 4 pint jars
Ingredients
- 2 large red bell peppers , cored and seeded
- 10 jalapeños , I take the seeds and membranes out of 5, but you can adjust to the spiciness you like
- 1 ½ cups apple cider vinegar (may use white vinegar, if you prefer)
- ½ teaspoon salt
- 5 cups sugar
- 3 ounces liquid fruit pectin (or two 1.75 ounce boxes of powdered pectin)
Instructions
- Sterilize jars: Sterilize jars, according to manufacturers instructions.
- Chop and drain peppers: Finely chop 2 red bell peppers and 10 jalapeños with a food processor. Place chopped peppers in cheese cloth and drain off excess liquid.
Liquid Pectin:
- Boil jam: In a large pot, add the chopped peppers, 1 1/2 cups vinegar, 1/2 teaspoons salt and 5 cups of sugar. Bring to a boil for 5 minutes, stirring often. Add liquid pectin and boil at a rolling boil for 1 minute. Remove from heat.
Powdered pectin:
- Boil jam: In a large pot, add the peppers and 1 1/2 cups vinegar, 1/2 teaspoons salt and powdered pectin. Boil for 1 minute. Add sugar and boil again stirring constantly. Boil at a rolling boil for 1 minute. Remove from heat.
Both types of pectin:
- Pour into jars: Pour jelly to almost the top of the jar, leaving 1/4 inch at the top. Wipe the rim with a clean cloth. Place lid and ring on each jar.
- Process jam: Process in water bath or steam canner for 10 minutes.
- Remove and cool: Remove the jars from canner and let rest on counter until cooled and the lids have sealed.
Nutrition
Calories: 169kcal | Carbohydrates: 43g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 50mg | Potassium: 53mg | Fiber: 1g | Sugar: 42g | Vitamin A: 491IU | Vitamin C: 24mg | Calcium: 3mg | Iron: 0.1mg
