Jalapeño Jelly
This jalapeño jelly is a great way to use up a large harvest of fresh jalapeño peppers.
Servings 6 cups
Equipment
- Glass canning jars pre-boiled/heated
Ingredients
- 1 pound jalapeño peppers
- 2 cups white vinegar divided
- 6 cups sugar
- 1.75 oz dry pectin
Instructions
- Remove the stems and seeds from the jalapeños. For a spicier jelly, leave some of the white pith attached.
- Blend the jalapeños and 1 cup of the vinegar in a food processor until smooth.
- In a large pot, mix the jalapeño puree, the additional vinegar, and pectin. Over high heat, bring to a full rolling boil that cannot be stirred down, stirring constantly for at least 1 minute.
- Add the sugar and stir until it is fully dissolved. Bring to a boil and cook for 1-3 minutes, stirring constantly. If you own a kitchen thermometer, cook until the mixture reaches a temperature of 220°F.
- Turn off the heat. Carefully ladle the jelly mixture into the hot jars, leaving enough room for the lid and jar rings.
- Cover with lids and allow to set at room temperature, undisturbed, for 24 hours.
Notes
- Boil the jars in advance to heat them up. This will help avoid cracked glass when pouring in the hot jelly.
- Once poured, leave the jelly undisturbed to allow the jelly to "set," or thicken up. This takes 12-24 hours.
- Store jelly in the refrigerator.