Jul

29

Jalapeno Pepper Jelly

July 29, 2008 |

This recipe makes about 2 quarts.  8oz jars are the perfect size to use, especially if you are giving the jelly as a gift.
I usually double this recipe, which makes about 15 - 8oz jars.

You need to make sure that all of your lids, caps & rings are sterilized before you start the recipe.

Ingredients:
* 2 cups green bell peppers (about 2 large)
* 1 can (3.5 oz) whole jalapenos**
* 1 1/2 Cups White Vinegar
* 6 Cups Sugar
* Liquid Certo (6 fl oz) DO NOT use any other type of pectin.  Only Liquid Certo will work.
* Green food coloring

Supplies:
* Canning Jars
* Canning Rings & Lids
* Canning Wax (if sealing jars with paraffin wax)
* If using the Boiling Water Bath Method for sealing the jars, see http://tagskitchen.com/2008/07/29/canning-boiling-  water-bath-method/ for instructions and supplies.

Directions:
1. Wash and remove seeds from bell peppers & jalapenos
2. Mix the bell & jalapeno peppers and about « of the vinegar in a food processor and blend well
3. Put the pepper/vinegar mixture in a large heavy pot (stock pot, or Dutch oven pot)
4. Add the rest of the vinegar & the sugar to the pepper/vinegar mixture
5. Bring to boil, and BOIL 1 MINUTE, stirring constantly
6. Remove from heat and cool slightly (about 5 minutes)
7. Boil for 2 more minutes, and add both pectin pouches
8. Add a few drops of green food coloring
9. Pour into jars
10. Seal with paraffin*

Notes:
* Be sure to stay with the jelly while it’s boiling.  It can boil over and make a huge mess.
* * You can seal the jars with paraffin, or can them using a Boiling Water Bath canning method.
I prefer to do the boiling water bath because it creates a more steril seal.
* Make sure you use only Liquid Certo pectin!
* **You can roast your own jalapenos if you want.  I typically don’t roast them because there isn’t much of a difference in flavor, and the canned ones are much easier.
* **When selecting canned jalapenos, do not get the ones that have carrots & other veggies in the can.
It is best that you use the canned jalapenos that are not canned in vinegar, but if you can’t find them, go ahead and use the ones in vinegar.
Just make sure that you wash the jalapenos prior to using them.
* Use gloves when handling the jalapenos.
The jalapenos oils can irritate your skin and can cause a lot of pain and discomfort.

Serving Ideas:
* Pour over 8oz of cream cheese and serve with a variety of crackers
* This makes a great gift for the holidays


Comments

11 Comments so far

  1. New Jersey Homes on July 29, 2008 1:41 pm

    I once had some really good jalapeno jelly and have wanted to make some ever since. Thank you for the recipe I hope it is as good as I remember.

  2. alfredosauce2003 on July 30, 2008 2:51 pm

    mmmmm…If anybody here doubts that Jalapeno pepper jelly is any good…I assure you, IT’S AWESOME!

    Unless you really hate hot food, you need to try this. The heat from peppers goes very well with sugar. (Think fructose and that’ll give you some good ideas)

    Another great combo is Habanero+Mango+a little Sugar. That’s if you can stand the 1/2-million scovilles. (Or just use a tiny bit of habenero ;)

  3. Monavie on July 31, 2008 3:36 pm

    I guess my mothers “secret” jelly isn’t secret anymore! I’ll have to surprise her with this and not tell her where I found the recipe! She would never tell me. . .

  4. Organic Baby on August 1, 2008 2:24 am

    Thats a nice recipes indeed. My mother would never told me her recipes. But now i can do it myself. Thanks for sharing mate.

  5. Organic Hampers on August 1, 2008 7:23 am

    lol…i should try this out someday…fanx for sharing the recipe buddy…if u got more…don’t forget to post it;)

  6. 3G iphone update on August 2, 2008 11:27 pm

    Nice recipes .. please can you share more on salad having lemon as base?

  7. Cindalou on August 5, 2008 12:27 pm

    mmm.. I’ve wanted to make jalapeno jelly forever now! We’ve made all sorts of jamd before. The only thing that’s stopped us from making the jalapeno jelly is the sugar required — I am diabetic. Do you know of a way to make it without so much added sugar?

    Thanks!

    Cindy

  8. about cricket on August 7, 2008 2:31 am

    That is a wonderful recipes you told us about “Jalapeno Pepper Jelly”.I never heard about this grand jelly dish.Thanks for sharing this grand dish.Keep it up.Good luck.

  9. Auto Repair Pasadena on August 7, 2008 2:21 pm

    Is this really that good?

    I love Jalapeños and Ive had Mango Salsa but Jalapeño Jelly?

    It doesn’t sound so good but I’m willing to try it.

    Thanks for the recipe.

    -Michael McClurg

  10. Sam Vander on August 9, 2008 12:31 pm

    I shared this recipe with one of my cook friend and he was so impressed that he bought me a free lunch. Thank you.

  11. Mercola on November 25, 2008 4:27 am

    I’m not a fan of jalapenos, or peppers in general, but this jelly sure sounds delicious! I’ll have to try it out soon…

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