Sweet Jalapeno Pepper Jelly Recipe for Canning
This sweet, tangy, and mildly spicy jelly is perfect for spreading on a cracker with some cream cheese, or glazing your favorite grilled meats.
Sweet Jalapeno Pepper Jelly Recipe for Canning
Course: Breakfast, Appetizers, Snacks, Jams u0026 JelliesCuisine: American, Southern, MexicanDifficulty: Easy
Servings
10
Half-pint JarsPrep time
30
minutesCooking time
25
minutesIngredients
24 ounces Fresh jalapenos (about 22 medium-sized peppers)
4 cups Apple cider vinegar
12 cups White sugar
12 oz Liquid Pectin
Directions
- Remove stems from jalapenos. Then cut jalapeno in half, and remove seeds. Roughly chop jalapenos.
- Put jalapenos in food processor along with 1 cup of apple cider vinegar. Process until very smooth.
- In a pot, combine puree with the sugar and the other 3 cups of apple cider vinegar.
- Bring to a boil over high heat. Boil for 10 minutes, stirring often.
- Quickly add all of the liquid pectin. While stirring, bring to a full rolling boil. Continue cooking at a full boil for 1 full minute, stirring constantly.
- Remove from heat. If there is foam on top, skim it off.
- Ladle hot jelly into sanitized 1/2-pint mason jars, leaving 1/4 inch of headspace.
- De-bubble, wipe rims, place on lids and rings.
- Process jars for 10 minutes (adjusting for high altitude, if needed).
Recipe Video
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