Jalapeno Pepper Jelly Canning Recipe

Yes you read that right! A gorgeous, translucent jelly made from jalapeno peppers. Not to worry, this jelly is delightfully sweet with just the right touch of heat. Honestly, it is so full of flavor you will have loads of fun finding delicious ways to enjoy it. Serve it on top of a softened brick of cream cheese, or marinate meat or poultry, or give a jar as a gift during the holidays. Its versatility is endless.

Jalapeno Pepper Jelly Canning Recipe

makes about 8 half-pints or 4 pints

Ingredients

• 1 cup finely chopped, or pulsed in a blender, jalapeno peppers (approx. 8 whole jalapenos)
• 3/4 cup finely chopped red bell pepper (approx. 1 medium bell pepper)
• 1 1/2 cups white vinegar (5% acidity)
• 6 1/4 cups white granulated sugar
• 2 six-ounce packets liquid pectin

Instructions

1. Be sure to sterilize your jars and have them resting in hot water or the dishwasher. Cover your lids and rings with water and bring to a boil. Boil for 5 minutes, then set aside.
2. In a large stainless steel stock pot, combine jalapenos, bell pepper, vinegar and sugar. Mix well. Bring to a boil on medium-high heat.
3. Once at a rapid boil, time for 3 minutes, stirring constantly.
4. Add both packets of liquid pectin, stir well. Boil for 1 minute then remove from heat. Let mixture stand for 5 minutes before filling jars.
5. Ladle hot jelly into jars, leaving a 1/4″ of headspace.
6. Wipe jar rim with a washcloth dipped in vinegar. Place lid and ring on each jar and hand tighten.
7. Process in a water bath, 10 minutes for half-pints and 15 minutes for pints. Remember, your timer does not start until the water is at a full rolling boil.
8. When done processing, turn off burner and remove canner lid. Allow to rest for 5 minutes before removing the jars from the water bath. Cool jars on a cutting board covered with a dish towel.

Leave jars undisturbed for a minimum of 8 hours, preferably overnight. Check the lids for a seal. If any have unsealed, place in the refrigerator to consume first. Sealed jars should then have their rings removed and the jars washed with warm, soapy water. Label and store in a cool, dark place. Sometimes jelly may take up to two weeks to full gel.

Happy Canning!
xx
Diane, The Canning Diva®
www.canningdiva.com

Photo Credit: Jeff Hage, Green Frog Photo – all copyrights reserved