Last Christmas one of my friends brought over a jar of jalapeno jelly … and I was in love with this stuff! I decided to try to make some of my own. Wow! It was super easy to make! Pour over a little cream cheese, serve with crackers and you have a delicious snack or appetizer. I am probably going to make a million half pint jars to give away at Christmas time.
I used the recipe found {HERE}:
Jalapeno Jelly
- 3/4 lb jalapeno pepper
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 (3 ounce) envelopes liquid pectin
- green food coloring (optional)
Directions:
- After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
- Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
- Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
- Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
This is what the liquid pectin package looks like.
I actually found mine at Walmart in the canning section.
2 comments:
I L.O.V.E. jalapeno jelly! I was introduced to it a few years ago, and have been hunting for a recipe since. Going to try this one for sure! Thanks for posting.
Hello! I just would like to give a huge thumbs up
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