Jalapeño Jelly

This jalapeño jelly recipe has the best taste balance and is very easy to make. Its pepper flavor and a spicy kick are great with cheeses or meats.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 109 Calories

Ingredients

• 1 pinch salt
• 1 ½ cups apple cider vinegar
• 1 large green bell pepper
• 12 jalapeno peppers
• 4 ¼ cups granulated sugar
• 4 ounces liquid pectin
• 4 jalapeno peppers, seeded and finely chopped

Recipe Instructions

Step 1

Working in batches if necessary, combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender. Process until finely chopped.

Step 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.

Step 3

Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

Step 4

Return liquid to the saucepan, and stir in the 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.

Step 5

Stir in remaining finely chopped jalapeño peppers, and ladle into sterile jars leaving 1/4-inch headspace.

Step 6

Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.