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Easy Jalapeno Jelly

Course: Appetizer, Side Dish, Snack
Keyword: jalapeno jelly
Servings: 6 8 oz half pints
Author: Ball Complete Book of Home Preserving

Ingredients

  • 12 ounces jalapeno peppers about 12 medium
  • 2 cups cider vinegar divided
  • 6 cups sugar
  • 2 3 ounce pouches of liquid pectin
  • green food coloring optional
  • 6 8 ounce half pint preserving jars with lids and bands

Instructions

  • Fill canner halfway with hot water, cover, and pre-heat to 180°F(simmering) for hot pack.
  • Heat canning jars in hot water until ready for use; however, do not boil!
  • Place flat lids in a small saucepan and bring to a simmer over low heat until ready to use – do not boil. Set bands aside.
  • Puree peppers in a food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
  • In a large stainless-steel saucepan, combine purée with the remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
  • Add liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
  • Ladle hot jalapeño jelly into hot jars one-at-a-time, leaving ¼inch headspace. Remove air bubbles with a straight spatula. Wipe jar rim/threads using a clean damp cloth/paper towel to remove any food residue.Center the lid on jar. Apply band until fit is “fingertip” tight.
  • Place jars in canner rack and lower rack into water. Make sure 1-2 inches of water covers jars, add more hot water if necessary. Place lid on the canner and bring to a full rolling boil. Once at a rolling boil, set timer and begin processing time. Process in a boiling water canner for the appropriate time according to the altitude chart.
  • Once processing time is complete, turn off the heat, remove thecanner lid, and wait 5 minutes before removing jars.
  • Remove jars from canner without tilting and set upright on a towel with 1 inch space between jars to prevent jar breakage. Leave jars undisturbed for 24 hours. Do not re-tighten bands or push on the center of lids!
  • Check lids for a good seal after 24 hours. The lid should not flex up and down when the center is pressed. If it does, refrigerate the jar and use food within two days.
  • Remove bands. Clean the jars, label, and store in a cool, dry,dark place. For best quality, consume within one year.
  • For a hotter jelly, tie the seeds in a square of cheesecloth. Add with the sugar and cook as directed. Discard the bag just before adding the pectin.