If you enjoy spicy foods, you are going to want to try out this super simple recipe for Jalapeno Jelly! There is nothing like starting your day off with a little sweet and spicy jelly on a piece of toast!
This recipe comes from the Black Lakes in Canada and it is truly one of the best we have ever tasted!
Here is how to make it!
Jalapeño Jelly
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Ingredients
- 1 Large Bell Green Pepper
- 12 Jalapeño Peppers
- 1 1/2 cups Apple Cider Vinegar
- 1 pinch Salt
- 4 1/4 cups Granulated Sugar
- 4 oz Liquid Pectin
- 4 Jalapeño Peppers Seeded/Finely Chopped
Instructions
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Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
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Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
-
Return the 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 the liquid pectin.
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Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
