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!
- 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
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.
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.
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.