Jalapeno Pepper Jelly
I was able to make one of my favorite recipes thanks to my neighbor…Jalapeno Pepper Jelly.
Have I mentioned lately how great my friends and neighbors are?!
My jalapeno plants didn’t do great this year, but my awesome neighbor was more than willing to share his wealth of jalapenos with me.
It’s the perfect combo of sweet and spicy!
And I of course shared this jelly with him because that’s just the nice thing to do đŸ™‚
You could use store bought jalapenos too, even though I much prefer homegrown.
How to Make Jalapeno Pepper Jelly
Either way you’ll cut the stems off, cut in half lengthwise and using a spoon carefully scrape off the seeds and white ribs.
Call me “Captain Safety” if you wish, but I’m super sensitive to jalapenos and always wear gloves and safety glasses.
I look more like I’m doing a science experiment rather than cooking đŸ˜‰
Pulse them in a food processor a few times until they are in tiny bits like this.
I did my two pounds of jalapenos in three small batches in the food processor.
Put the jalapenos in a large saucepan along with white vinegar, water, and pectin (which is what turns it into jelly).
Bring this mixture to a boil, and not like a small, dinky boil, like a full rolling boil for exactly 1 minute.
Then add the sugar and a pinch of salt.
Once it come back up to that full, rolling boil again time it for exactly 1 more minute and remove from heat.
When it’s a least kind of cooled off put into 2 pint size jars and store in the fridge for up to a month.
This jelly is very good served with cream cheese on top of crackers or crostini.
I am working on other recipes that use Jalapeno Pepper Jelly, so stay tuned…
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More recipes to try similar to Jalapeno Pepper Jelly…
Cheesy Stuffed Jalapenos with Candied Bacon
Fresh and Easy Homemade Salsa
and Candied Jalapenos
Air Fryer Jalapeno Poppers
Jalapeno Popper Cranberry Dip
Smoked Blue Cheese Bacon Jalapenos
For more recipes like jalapeno pepper jelly, follow me on:
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Jalapeno Pepper Jelly
Sweet and spicy jalapeno pepper jelly, so good served with cream cheese and crackers!
Ingredients
- 2 pounds jalapeno peppers
- 1/2 cup white vinegar
- 1/2 cup water
- 3 Tbsps pectin
- 3 cups sugar
- 1/2 tsp kosher salt
Instructions
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Cut the stems of of the jalapenos and cut each in half lengthwise. Using a spoon, scrape most of the seeds and white ribs off of the jalapenos.
Highly recommended to wear gloves and safety goggles when doing this.
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Pulse the jalapenos in a food process several times so they are in tiny pieces, but not liquified. Do this in 3 small, separate batches.
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Put the jalapenos, vinegar, water, and pectin in a large saucepan. Bring to a very hard, rolling boil and boil for exactly one minute, stirring occasionally.
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Add the sugar and salt, bring back to a hard, rolling boil for exactly one more minute, stirring occasionally.
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Remove from heat and once cooled put in 2 pint size mason jars. Store in the fridge for up to a month.
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