Let’s talk about how we make jalapeno jelly, shall we? I plant so many peppers and the plants produce wildly, especially my jalapeno peppers. Not complaining! Really! Because I have a LOT of ways to preserve my chili peppers so we can enjoy them throughout the year. Jalapeno Jelly is one of those ways. Seriously, sear up a chicken breast or some seasoned white fish and finish them off with a tablespoon of this. You will love it! You can also use your own homemade jalapeno jelly as the start of a glaze for those very same meals. So much of the work is already done! Let me know how yours turns out. One last thing - Jalapeno Jelly makes for a perfect gift. Housewarming party? Holidays coming up? Bring them a jar or two of this. They’ll love it! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Add the peppers to a large pot. Next, add 4 cups of sugar. Yes, this is a sweet jelly recipe. Pour in 1-1/4 cups apple cider vinegar, 1/4 cup lime juice, and a teaspoon of salt. Stir it all together. After 10 minutes, pour the contents into a different pot, then strain it back into the original pot. Make sure all of the solids are removed. Pour in 3 ounces of liquid fruit pectin. Bring the liquid back to a boil, stirring a bit, and boil for 1 minute. Pour or ladle the hot liquid into 4 clean 8-ounce jars, like so. I keep mine in the refrigerator and eat them within a month or 2, but if you’d like to keep them for longer and/or want to store them at room temperature, you can process them in a water bath. See information on that below. You can also use a food processor to more finely chop the peppers. Just don’t over process them, or you’ll get a mush. You can use it in place of just about any other jelly you might use. I personally love it as a glaze or starter glaze for both chicken and fish. Just brush a bit on after grilling for a wonderful sweet and spicy flavor boost.
Sealing Jellies and Jams - The Water Bath Method
Properly sealing jellies and jams is important for longer keeping. To do this, use pint jars that have been cleaned with soap and water, then held in hot water until you’re ready for jarring. Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Add 1 minute of boiling time for every 1000 feet of altitude. Set them into hot water while you prepare your jelly or jam. Wash and rinse the bands and lids. Pour the hot pepper jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Wipe the jar rims and screw on the cleaned rings bands and lids. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water. Bring the water to a boil and boil for 5 minutes, or 10 minutes if you’re not using sterilized jars. Add an extra minute per 1000 feet elevation over 1000 feet. Remove the jars and set them onto a protected surface. The method also makes for a stronger seal than simply letting the jelly or jam cool and pop. Your jellies and jams should last a year this way, but the flavor is still best if used within a few months. This recipe was originally posted on 9/21/2015, updated on 10/2/18 to include new photos and a video.
