My husband has been wanting to make Jalapeno jelly ever since he tried it last year.
Is it spicy hot? Not really. You can decide how hot you want your jelly by leaving in the jalapeno membranes and/or seeds. We opted to take them all out. Next time, we'll increase the heat level.
Making jelly is a great first-time canning project. If my husband can do it, you can too!
First, wash peppers. Wearing plastic gloves, remove stems and seeds. We removed the white membrane as well, but next time, we'll leave it in. Although the recipe calls for all jalapeno peppers, you can add some green pepper.
The peppers are pureed in the food processor or blender. Vinegar was added. Next time, we'll try the apple cider vinegar.
The puree, vinegar and sugar is brought to a boil.
Boil this for 10 minutes. You have to stir constantly while boiling, or risk the sugar burning on the bottom of the pan.
The canning lids are on simmer in a small pot nearby...
I have always used powdered and this is the first time I've tried liquid. These pectins are NOT interchangeable. Use what is called for in the recipe.
This pectin comes in a easy to use mylar type pouch and is poured in after boiling for 10 minutes. Bring it up to boiling again, stirring for 1 minute.
With a wet paper towel clean the lip of the filled jar, set the lid and screw on the ring.
Place each jar in a water bath canner filled with almost boiling water. The water should cover the jars by at least 1 inch.
Bring the water to a boil and set your timer for the altitude you are located:
1,000 -3,000 = 15 min.
3,001 -6,000 = 20 min.
6,001 -8,000 = 25 min.
8,001 - 10,000 = 30 min.
Remove the jars using a jar lifter and set 2" apart on a heat proof surface covered with a towel.
Do not disturb the jars until completely cool ~ about 12 hours.
Update: We made some red jalapeno jelly and left seeds/membranes in four of the peppers...talk about clear your sinuses hot! We decided we liked the original green pepper version...
(4x6 recipe download) (full page printable recipe)