why make this recipe
Jalapeno Pepper Jelly is a delightful spread that combines the heat of fresh jalapeno peppers with the sweetness of sugar. It’s a unique condiment that can add an exciting twist to many dishes. Whether you’re looking for a flavorful addition to your cheese platter, a spicy glaze for meats, or a zesty topping for crackers, this jelly is versatile and easy to make. Plus, it’s perfect for gifting to friends and family, especially during the holidays!
how to make Jalapeno Pepper Jelly
Ingredients:
- 1 pound fresh jalapeno peppers, stems removed (seeds optional for heat level)
- 1 1/2 cups apple cider vinegar (5% acidity)
- 6 cups granulated sugar
- 2 tablespoons fresh lime juice
- 1 packet (1.75 oz) powdered fruit pectin (Sure-Jell)
- 1/2 teaspoon butter (optional, to reduce foaming)
Directions:
- Put on disposable gloves. Carefully stem and chop the jalapenos.
- Pulse in a food processor with 1/2 cup of vinegar until finely minced (about 2 cups of mash).
- In a large pot, combine the pepper mash, remaining 1 cup of vinegar, and lime juice. Bring this mixture to a full rolling boil over high heat, stirring frequently. Boil exactly for 5 minutes.
- Reduce the heat to low. Stir in the sugar, pectin, and butter (if using). Return to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam. Test for gel point by placing a spoonful on a cold plate and freezing it for 30 seconds. If it wrinkles when pushed, it’s set. If it doesn’t, boil for 30 more seconds and retest.
- Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims, center lids, and screw the bands on fingertip-tight. Process in a boiling water bath for 10 minutes.
- Turn off the heat and let the jars rest for 5 minutes before removing. Cool for 12 hours undisturbed.
- Check the seals by pressing the center of each lid (it should not pop). Refrigerate any unsealed jars. Label sealed jars and store them in a cool, dark place for up to 1 year. Refrigerate after opening.
how to serve Jalapeno Pepper Jelly
Jalapeno Pepper Jelly is delicious on crackers or toasted bread, especially when paired with cream cheese or soft cheeses. You can also use it as a glaze for grilled meats like chicken or pork. It adds a lovely spicy-sweet flavor to dishes and can enhance your appetizers or main courses.
how to store Jalapeno Pepper Jelly
Once sealed, store your Jalapeno Pepper Jelly in a cool, dark place. It can last up to a year when stored properly. After opening a jar, refrigerate it and use it within a few weeks for the best flavor.
tips to make Jalapeno Pepper Jelly
- Wear gloves while handling the jalapenos to avoid skin irritation.
- Adjust the seeds based on your heat preference; removing them will make the jelly milder.
- Make sure to boil the jelly long enough to achieve the right set for the perfect texture.
variation
You can add additional flavors to your jelly by incorporating other ingredients like ginger, garlic, or even different types of chili peppers. Experimenting with fruit juices, such as orange or pineapple, can also give it a unique twist.
FAQs
1. Can I use frozen jalapenos for this recipe?
Yes, you can use frozen jalapenos, but fresh jalapenos are recommended for the best flavor and heat.
2. How do I know if my jelly has set properly?
To check if your jelly is set, place a spoonful on a cold plate, freeze for 30 seconds, and push it with your finger. If it wrinkles, it has set.
3. What can I do if my jalapeno jelly doesn’t set?
If your jelly doesn’t set, you can re-boil it with a little more pectin, then test again to check for the gel point.
