Fire Up Your Taste Buds: A Guide to Making Jalapeno Jelly
Jalapeno jelly is a fiery and delicious condiment that's perfect for adding a kick to everything from sandwiches to cheese boards. Making your own jalapeno jelly is easier than you think, and you can customize the heat level to your liking. This recipe uses a simple canning method to ensure your homemade jelly is safe to store and enjoy for months to come.
Ingredients:
- 2 cups chopped jalapenos (about 10-12 medium jalapenos)
- 1 cup white vinegar
- 4 cups sugar
- 1 pouch (1.75 oz) powdered fruit pectin
- 1/2 cup water
- Optional: 1/2 teaspoon ground cinnamon
Equipment:
- Pot: Use a large pot with a lid for boiling.
- Food Mill: This will help remove seeds and skins for a smoother jelly.
- Measuring Cups: You'll need both liquid and dry measuring cups.
- Large Bowl: To dissolve the pectin.
- Canning Jars: Use pint-sized jars (about 4).
- Jar Lids and Bands: Make sure the lids are new.
- Canning Pot: For water bath canning.
- Jar Lifter: To safely move hot jars.
- Ladle: To pour jelly into jars.
- Clean Dish Towels: To handle hot jars.
Instructions:
1. Prepare the Jalapenos:
- Wash and trim: Rinse the jalapenos thoroughly and remove the stems.
- Adjust heat: For milder jelly, remove the seeds before chopping. For extra spice, leave the seeds in!
- Chop: Finely chop the jalapenos.
2. Extract Jalapeno Juice:
- Combine: Place chopped jalapenos and vinegar in a large pot. Bring to a boil over medium heat.
- Reduce: Lower heat and simmer for 10 minutes, or until the jalapenos have softened.
- Strain: Use a food mill to press the jalapeno mixture through a fine mesh strainer, separating the juice from the solids. You'll need about 3 cups of juice.
3. Make the Jelly:
- Dissolve pectin: Combine powdered pectin and 1/2 cup water in a large bowl. Whisk until completely dissolved.
- Combine juices and sugar: In the same pot used for boiling the jalapenos, combine the strained jalapeno juice and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar.
- Add pectin: Stir in the dissolved pectin mixture and bring to a full rolling boil. This means the bubbles are large and can't be stirred down.
- Boil: Boil for 1 minute, stirring constantly.
4. Can the Jelly:
- Prepare jars: Wash jars and lids in hot soapy water. Sterilize jars by boiling them in a water bath for 10 minutes.
- Fill jars: Ladle the hot jelly into the hot jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean damp cloth.
- Seal: Center lids onto jars and screw on bands tightly.
- Water bath: Process jars in a boiling water bath for 10 minutes. Ensure the jars are completely submerged in the water.
- Cool: Remove jars from the water bath and let them cool completely.
- Check seals: Once cooled, gently press down on the center of the lid. If it doesn't move or make a popping sound, it's sealed properly.
5. Store and Enjoy:
- Store: Store sealed jars in a cool, dark place for up to a year.
- Enjoy: Serve your homemade jalapeno jelly on crackers, cheese, sandwiches, or use it as a glaze for grilled meats or vegetables.
Tips:
- Heat level: Adjust the heat of your jelly by removing or adding jalapeno seeds.
- Flavor: Experiment with adding other spices like garlic powder, onion powder, or a pinch of cayenne pepper.
- Storage: Use a jar lifter to safely remove hot jars from the water bath.
- Safety: Always follow the canning guidelines carefully to ensure safe storage.
Get creative and enjoy the fiery flavor of your homemade jalapeno jelly!
