Jalapeño Jelly

This jalapeño jelly is the best that I have ever tasted, and very easy to make. This recipe came from the Black Lakes in Canada.

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 32

Ingredients

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

Steps

1. Gather the ingredients.
2. Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
3. Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
4. Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
5. Return liquid to the saucepan; stir in 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.
6. Stir in remaining finely chopped jalapeño peppers.
7. Ladle into sterile jars leaving 1/4-inch headspace.
8. Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath. Store in a cool place. Refrigerate jelly after the seal is broken.