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Jalapeño Jelly

4

0 min

Jalapeño Jelly

Jalapeño Jelly Photo 1

Category

Jam Recipes

Time

0 min

Serving

32 persons

Calories

109

Rating

4.00★ (238)

Cuisine

Author: Victoria Buriak
This jalapeño jelly recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Ingredients

  • green bell pepper: 1 piece
  • Jalapeno peppers: 12 piece
  • ½ cups apple cider vinegar: 1 piece
  • pinch salt: 1 piece
  • ¼ cups granulated sugar: 4 piece
  • ounces liquid pectin: 4 piece
  • jalapeño peppers, seeded and: 4 piece (chopped)

Metric Conversion

Stages of cooking

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  1. Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
    Jalapeño Jelly Photo 2
  2. Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
    Jalapeño Jelly Photo 3
  3. Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
    Jalapeño Jelly Photo 4
  4. Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
    Jalapeño Jelly Photo 5
  5. Stir in remaining finely chopped jalapeño peppers and ladle into sterile jars leaving 1/4-inch headspace.
    Jalapeño Jelly Photo 6
  6. Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.
    Jalapeño Jelly Photo 7

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