Jalapeno Jelly

This recipe is tried and true and depending on the individual peppers can be mild to extremely hot with great flavor.

Adding 1 pat of butter stops foaming when removed from heat.

Ingredients

3/4 lb jalapenos
2 cups organic apple cider vinegar
6 cups sugar (I use organic cane sugar)
2 pouches liquid pectin
1 pat of butter

Directions

Prep and sterilize 7 half pint jars (or mix and match to 87 half pints) including lids and rings.

Measure 3/4 pounds of whole fresh jalapenos. De-seed and place in blender with 1 cup of apple cider vinegar and set to puree for 1 minute. Let stand.

Grab large pot with large surface area, pour in 1 cup of apple cider vinegar, 6 cups of sugar and entire content of puree from blender, one pat of butter and mix thoroughly.

Bring to boil stirring constantly for 10 minutes and reduce heat to add pectin. Quickly add entire content of both pouches of pectin. Turn heat back up and bring to boil. Boil for 1 minute

Remove from heat and let stand for 1 minute.

Ladle contents of pot into each jar leaving 1/4 inch head space. Wipe off rims with damp cloth or paper towel. Place lids and rings on jars and tighten fingertip tight.

Place into hot bath, bring to boil and leave in boiling hot bath for 10 minutes. Remove from hot bath and let stand to cool. Lids should begin popping. All lids should pop if done correctly. If you have a lid that doesn't pop, just let the jar cool and put it in the fridge for use.

More Info

Servings / Yield: 7 half pints
Prep Time: 1 hour   /   Total Time: 2 hours
Category: Canning & Preservation
Keywords: jalapeno jelly