This jalapeño jelly strikes the perfect balance between sweet and spicy. It’s a versatile condiment that pairs wonderfully with cream cheese and crackers, grilled meats, or as a glaze for roasted vegetables. This recipe is perfect for canning and makes a great homemade gift!
Ingredients:
- 10-12 fresh jalapeños (about 1 cup finely chopped)
- 2 bell peppers (red or green), finely chopped
- 1 1/2 cups apple cider vinegar
- 6 cups granulated sugar
- 1 pouch (85 ml) liquid pectin
- Green or red food coloring (optional, for a vibrant color)
Instructions:
1. Prepare the Jalapeños and Bell Peppers
- Wear gloves to protect your hands from the jalapeño oils.
- Remove the stems and seeds from the jalapeños (leave some seeds if you want more heat).
- Finely chop the jalapeños and bell peppers, or pulse them in a food processor until finely minced.
2. Cook the Mixture
- In a large pot, combine the chopped peppers, apple cider vinegar, and sugar.
- Stir over medium-high heat until the sugar dissolves completely.
- Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
3. Add Pectin
- Increase the heat and bring the mixture to a rolling boil.
- Stir in the liquid pectin and boil for 1-2 minutes, stirring constantly.
- If using food coloring, add a few drops to achieve your desired color.
4. Prepare the Jars
- Sterilize your canning jars by boiling them in water for 10 minutes. Keep them warm until ready to fill.
- Sterilize the lids and rings separately.
5. Fill and Seal the Jars
- Carefully ladle the hot jelly into the warm jars, leaving 1/4 inch of headspace.
- Wipe the rims of the jars clean, place the lids on top, and screw the rings on snugly.
6. Process the Jars
- Place the filled jars in a water bath canner, ensuring they are fully submerged in boiling water.
- Process for 10 minutes (adjust for altitude if necessary).
- Carefully remove the jars and let them cool on a towel or rack.
7. Check the Seals
- Once cool, press the center of the lids to ensure a proper seal. If the lid doesn’t pop, the jar is sealed.
- Store sealed jars in a cool, dark place for up to 1 year.
Serving Suggestions:
- Spread over cream cheese and serve with crackers for an easy appetizer.
- Use as a glaze for chicken, pork, or salmon.
- Drizzle over roasted vegetables or stir into salad dressings for a spicy-sweet twist.
- Add a spoonful to sandwiches or burgers for extra zing.
Tips for Success:
- For a milder jelly, remove all the seeds and membranes from the jalapeños.
- If the jelly doesn’t set immediately, don’t worry—sometimes it takes up to 24 hours to firm up.
- Use a funnel when filling jars to avoid sticky messes.
This sweet and spicy jalapeño jelly is a true flavor bomb that will elevate your meals and snacks. Try it today for a taste of bold, homemade deliciousness!
