Jalapeno Jelly

45 mins

1 servings

5.0/5 (39 reviews)

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)

Ingredients

Instructions

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.

Prep: 45 mins

Cook: N/A

Total: 45 mins

Jellies

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Amount Per Serving
Calories 972.4
% Daily Value*
Total Fat 0.2g	0%
Cholesterol 0mg	0%
Total Carbohydrate 246.0g	89%
	Dietary Fiber 2.6g	9%
	Sugars 242.7g
Protein 0.6g

Amount Per Serving

Calories 972.4

% Daily Value*

Total Fat 0.2g

Cholesterol 0mg

Total Carbohydrate 246.0g

89%

Dietary Fiber 2.6g

Sugars 242.7g

Protein 0.6g