Jalapeno Jelly Recipe

Jalapeno Jelly Recipe

from lilluna.com
40 min
6 servings

Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.

Ingredients

  • 10 jalapeno peppers (half seeded)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 5 1/2 cups sugar
  • 1 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 1 3 ounce pouch liquid pectin

Directions

  1. 1

    Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.

  2. 2

    Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat

  3. 3

    Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.

  4. 4

    Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.