Canning Jalapeno Jelly
This recipe is for a delicious, spicy jalapeno jelly perfect for spreading on crackers, topping cream cheese, or adding a kick to sandwiches.
Ingredients:
- 2 cups chopped jalapeno peppers (about 12-15 peppers)
- 2 cups white vinegar
- 4 cups granulated sugar
- 2 (1-ounce) packets powdered fruit pectin
Equipment:
- Large saucepan
- Measuring cups and spoons
- Food processor or blender
- Canning jars (8-ounce capacity)
- Jar lids and rings
- Canning pot with rack
- Tongs
- Ladle
Instructions:
1. Prepare the Jalapenos:
- Remove Seeds: Wear gloves to protect your hands. Carefully remove the stems and most of the seeds from the jalapenos. The more seeds you leave in, the hotter the jelly will be.
- Chop: Chop the jalapenos into small pieces.
2. Cook the Jalapeno Mixture:
- Combine Ingredients: Combine the chopped jalapenos and vinegar in the saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes.
- Process in Blender: Carefully pour the jalapeno mixture into a blender or food processor and pulse until finely chopped. This will give you a smooth jelly texture.
3. Make the Jelly:
- Combine Sugar and Pectin: In a clean saucepan, combine the sugar and pectin. Whisk together until well combined.
- Add Jalapeno Mixture: Pour the processed jalapeno mixture into the saucepan with the sugar and pectin. Stir constantly over medium heat until the mixture comes to a full boil.
- Simmer: Reduce the heat to low and simmer for 1 minute, stirring constantly. The jelly should have thickened slightly.
4. Canning:
- Prepare Jars: Wash and sterilize the canning jars, lids, and rings by boiling them in water for 10 minutes.
- Fill Jars: Carefully ladle the hot jelly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe Rims: Wipe the rims of the jars with a clean damp cloth to remove any jelly residue.
- Seal Jars: Place the lids on the jars and screw on the rings, tightening them just until they are fingertip tight.
5. Process:
- Fill Canning Pot: Fill the canning pot with enough water to cover the jars by 1-2 inches. Bring the water to a boil.
- Process Jars: Carefully lower the jars into the boiling water bath using tongs. Process for 10 minutes, making sure the water remains at a rolling boil throughout the process.
- Remove Jars: Carefully remove the jars from the water bath using tongs and place them on a clean towel to cool completely. You should hear a "popping" sound as the jars seal.
6. Storage:
- Check Seals: Once the jars have cooled completely, check the seals by pressing down on the center of the lid. If the lid pops back up, the jar did not seal properly. Refrigerate these jars and consume them within a week.
- Store: Properly sealed jars of jalapeno jelly can be stored in a cool, dark place for up to a year.
Enjoy your homemade jalapeno jelly!
