This will be perfected for many recipes and many years to come. I am absolutely sure of that.
I have a friend that originally introduced me to the joy of jalapeno jelly. She was also the friend that made the eggplant parmesan and I would just wait for whatever “season” each was and beg for extra.
This season hubby’s jalapeno plants were very prolific, both in size and quantity – and the heat these bad boys put out… couldn’t out in extra in a dish..
So i decided to expand the repertoire from just hot sauces to something a little different and i came across a couple recipes for jalapeno jelly. I won’t lie, it did take me a minute to decide if i was worthy of trying a recipe that was something she always made. I decided i would honor her and as far as i know the recipe went with her, there will be no more of her variety. Need this stuff in my life!
I read a couple recipes, and decided to go with this version. I don’t like green bell peppers, so I pick whatever colors are in the costco bag and go with that. This time it was red and orange.
I did learn about pectin. Did you knew there were 2 kinds? Liquid and powder? Nope, me neither! I just grabbed the powder off the shelf for the first round. (you generally have to move away from the jello area and go to the canning area to find it) I used the liquid this time and it did gelatinize (is that a word) the jelly quite well, not sure how i feel about it. Next round i will probably just use a full package of powder vs the 2.5 tbl conversion i found on line. (but this makes a lot of jelly so if you need any, please reach out – they are all water canned and should be good for a year)
Jalapeño Jelly
Notes
Leaving seeds in will make it much hotter
Ingredients
- 1 red bell pepper
- 1 orange/yellow bell pepper
- 10 jalapeños mild to medium – seeded
- 1 1/2 cup white vinegar
- 1/2 teaspoon salt
- 6 cup sugar
- 1 pouch Certo liquid fruit pectin (usually by the Jell-O in grocery stores)
- (Option 2 – 2 tbl powder pectin added to the sugar)
Instructions
- In food processor, finely chop peppers. Nearly pulverized.
- If using powder – add to sugar.
- Place peppers in large pot with vinegar, salt and sugar.
- Boil for 10-20 minutes stirring often.
- If using liquid – Add Certo pouch and boil 1 more minute.
- Remove foam from the top
- Wait a day or so before serving so the jelly has a chance to ‘gel’ or set.
Canning
- Fill canning jars.
- Add to a water bath for 10-20 minutes.
- Remove from water, let. sit for 24 hours undisturbed
Verdict:
Amazing and fantastic on cream cheese – cause america
Such a delightful taste on your tongue. Great for ritz crackers or townhouse if you want to fancy!
I have also put a dollop on gouda and called it a fancy appetizer.
Try it and let me know what you think!
