Sweet and Tangy Jalapeno Jelly

The Ample Bites Vegetable Farm yielded just enough jalapeno peppers to give Ample Bites the opportunity to try canning for the first time. After scouring the Internet and studying a few cook books, including American Country Living – Canning and Preserving, Linda Ferrari, 1991, Ample Bites arrived at the following recipe.

Many of the recipes that I studied included green or red food coloring to impart a jalapeno hue to the jelly. Ample Bites opted to omit the food coloring and go “natural”.

A popular use for Sweet and Tangy Jalapeno Jelly is to spread it over cracker or bagels with warm cream cheese. The jelly can also be used to compliment soft cheeses such as Brie or Camembert.

Sweet and Tangy Jalapeno Jelly
(Mark Kelly, 2012)

Makes about 4 (8 oz) jars

12 medium jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 3 ounce pouches of liquid pectin or 3 Tbsp powdered pectin
4 half pint glass preserving jars with lids and bands

Prepare the jars and lids in a large, deep saucepan in simmering water until ready for use. Do not boil. Set bands aside.

Remove stems and most of the seeds from the peppers. Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain the puree.

Combine the puree with remaining cup cider vinegar and sugar in a large saucepan. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add pectin and continue to boil for 1 minute, stirring constantly. Remove from heat. Skim any foam that may have formed.

Ladle the hot jelly into the hot jars leaving about 1/4″ headspace. Wipe the rim of each jar. Center a lid on each jar and apply band until fit is finger tight.

Process in a boiling water bath with the jars submerged under 2″ of water for 15 minutes. Remove the jars and allow them to cool for about 30 minutes. Invert the jars a few times after cooling to distribute the peppers evenly before the jelly completely sets.

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