Tangy Jalapeno Jelly
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 3 1/2 cups
Description:
This quick and easy recipe for Tangy Jalapeno Jelly delivers a punch of flavor that’s perfect for pairing with creamy cheeses and crispy crackers or alongside savory hush puppies. With just a handful of ingredients and a short cooking time, you’ll have a delightful homemade jelly that’s both spicy and sweet, with a tangy kick that’ll keep you coming back for more.
Recipe Category: Jellies
Keywords: Vegetable, Vegan, Spicy, Quick & Easy, Canning
Nutritional Information (Per Serving):
- Calories: 688.1
- Fat: 0.1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 6.8mg
- Carbohydrates: 173.7g
- Fiber: 0.6g
- Sugar: 172.3g
- Protein: 0.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Jalapeno peppers |
| 1/2 | Green pepper |
| 3 | Cups granulated sugar |
| 1 1/4 | Cups cider vinegar |
| 1 | Packet powdered pectin |
Instructions:
-
Prepare the Peppers:
- Remove the stems from the jalapeno peppers, and if desired, remove some or all of the seeds depending on your preference for heat.
- Coarsely chop the jalapenos and green pepper.
-
Blend Peppers:
- Place the chopped peppers in a blender and process until finely minced.
-
Cooking the Jelly:
- In a large stainless steel or enamel saucepan, combine the minced peppers, granulated sugar, and cider vinegar.
- Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.
-
Add Pectin:
- Once boiling, add the powdered pectin all at once, stirring vigorously to incorporate.
- Return the mixture to a full boil and let it boil hard for exactly 1 minute, continuing to stir constantly.
-
Remove from Heat:
- After boiling for 1 minute, remove the saucepan from the heat.
-
Skim Foam:
- Allow the mixture to cool slightly, then skim off any foam that has formed on the surface, if needed.
-
Jarring:
- Carefully pour the hot jelly into hot, sterilized jars, leaving about 1/2 inch of headspace at the top.
- Note that the jelly will be very liquid at this stage.
-
Seal Jars:
- Wipe the rims of the jars clean, then seal them tightly with lids.
-
Cooling:
- Let the jars sit at room temperature overnight to cool and set.
-
Storage:
- Once cooled, refrigerate the jars for up to 1 month, or freeze them for longer-term storage for up to 1 year.
Enjoy your homemade Tangy Jalapeno Jelly! 🌶️🍯
