EASY HOMEMADE JALAPEÑO JELLY
Jalapeño jelly is one of the staple items you will almost always find in our fridge. Our two favorite ways to eat it is either paired with steamed or fried smoked sausage (we LOVE Medicine Hat’s @douglasmeatsinc original smoked sausage! Deadly good!) or as a delicious snack on ritz or sociable crackers with a big dollop of spreadable cream cheese.
Sorry, not sorry to be braggadocios but my jalapeño jelly BLOWS the store bought jars out of the water. I add a bit of green pepper, salt and use apple cider vinegar in mine which makes for a very flavorful and addicting jelly. I blind tested my family and every single one of them chose mine over the store bought for it’s stand out flavour. Yay!!!
This recipe is super easy to follow and makes 5-6 (250ml) jars.
INGREDIENTS:
12 medium jalapeño peppers, stems removed, half the seeds removed and diced very small ***Note: for a spicier jelly, use all of the seeds.
1/2 medium green pepper, seeded & chopped
2 cups apple cider vinegar, divided
1/8 tsp salt
1/4 tsp butter
6 cups granulated sugar
2 pouches (Each: 85 ml) Liquid Pectin (I use BERNARDIN®)
1 drop green food colouring if using. ***I find I don’t personally need it as puréing the green peppers and half of the jalapeños makes the jelly a lovely green colour all on its own.
DIRECTIONS:
Fill a water canner, 2/3 full with water, and bring to a gentle boil. You will need 5-6 clean and sterilized (250ml) jars and lids for this recipe. Pour boiling water over the flat lids in a bowl and leave them soaking in the hot water until ready to use.
Add the green pepper and half of the jalapeños and the seeds to a blender with 1 cup of the cider vinegar and puree until smooth.
Pour the puréed peppers and the remaining diced jalapeños into a large pot. Add the remaining 1 cup of apple cider vinegar and bring it to a boil. Reduce the heat and allow to simmer for 15 minutes to tenderize the jalapeño pieces.
After the 15 minutes, add the sugar, salt and butter into the pot and stir well. (The butter is to reduce foaming). Continue to cook mixture over medium heat bringing it to a full boil. Stir in the pectin and green food colouring if using and cook for another 2-3 minutes. Skim off and discard any foam.
Pour immediately into sterilized jars, filling up to 1/4 inch from the tops. Be sure to wipe the jar rims as any drips can compromise the seal. Add the still warm flat lids and screw on the rings until fingertip tight.
Place the jars on an canning rack in the pre-heated hot water canner and lower into simmering water. (Water must cover jars by 1 to 2 inches. You may find you need to add more boiling water.)
Cover and bring water back to a boil. Process the jars of jelly for 10 minutes in the hot water making sure to bring the water back to a rolling boil before starting to count processing time.
Remove jars carefully and place upright on towel to cool upright, undisturbed for at least 24 hours; DO NOT RETIGHTEN the screw bands.
After the 24 hour cooling period, check jar seals. Sealed discs curve downward and do not move when pressed. Store jars in a cool, dark place. Rule of thumb is to use up your home canned foods within one year. Store any unsealed or opened jars in the fridge for up to 1-2 months.
