Are you ready to transform your ordinary meals into extraordinary culinary experiences? This homemade Jalapeno Jelly is not just a condiment – it's a flavor explosion that will elevate everything from crackers to grilled meats! Imagine a perfect balance of sweet, tangy, and spicy that will have your friends and family begging for your secret recipe. Whether you're a heat-seeker or a flavor enthusiast, this jalapeno jelly is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 1 cup finely chopped jalapenos
- 1 cup apple cider vinegar
- 5 cups sugar
- 1 package fruit pectin
- 1/2 teaspoon salt
Instructions
- Begin by preparing your work area and gathering all the ingredients: finely chopped jalapenos, apple cider vinegar, sugar, fruit pectin, and salt.
- Wearing gloves, finely chop 1 cup of jalapenos. Make sure to remove the seeds and stems for a milder flavor, if desired.
- In a large pot, combine the chopped jalapenos, 1 cup of apple cider vinegar, and 1/2 teaspoon of salt. Stir the mixture well to combine the ingredients.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, add 5 cups of sugar to the pot. Stir continuously until the sugar is completely dissolved.
- After the sugar has dissolved, add 1 package of fruit pectin to the pot. Stir the mixture well and bring it back to a rolling boil.
- Boil the mixture for exactly 1 minute, stirring constantly. This helps to activate the pectin and ensures a proper set for the jelly.
- Remove the pot from heat and let it sit for a few minutes, skimming off any foam that may have formed on the surface.
- While the jelly is cooling slightly, prepare your canning jars. Sterilize them by placing them in boiling water for 10 minutes or running them through a dishwasher cycle.
- Using a ladle, carefully pour the hot jalapeno jelly into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal.
- Seal the jars with sterilized lids and rings, tightening them just until snug (do not overtighten).
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Adjust the time based on your altitude if necessary.
- Once processed, remove the jars from the water bath and let them cool on a clean kitchen towel or cooling rack. You should hear a popping sound as the jars seal.
- Allow the jars to cool completely before storing them in a cool, dark place. The jalapeno jelly can be enjoyed after 24 hours but will taste even better after a week of resting.
Tips
- Wear disposable gloves when handling jalapenos to prevent skin irritation from capsaicin.
- For a milder jelly, remove all seeds and membranes from the peppers before chopping.
- Use fresh, firm jalapenos for the best flavor and texture.
- Invest in a good candy thermometer to ensure precise cooking temperature.
- Sterilize your jars thoroughly to prevent any bacterial growth and extend shelf life.
- Let the jelly rest for at least a week after canning to allow flavors to fully develop.
- Store in a cool, dark place and consume within 12 months for optimal taste.
- If the jelly doesn't set, you can reprocess it with additional pectin.
- Experiment with different pepper varieties for unique flavor profiles.
- Always use caution when working with hot liquids during the canning process.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 46g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
