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Jalapeño Jelly {for canning}

20130717-115702.jpgWith all of the jalapeño peppers that this summer heat is producing in our garden I thought it would be an ideal time to make some jalapeño jelly. I have never made this before, but have eaten it a number of times at holiday parties served with cream cheese and crackers.

I found the basic recipe that I am using from The Ball Blue Book Guide to Preserving , with a couple of additions from me. In one batch I added a couple of banana peppers that we have in plenty as well right now, cause I didn’t think it could hurt. Also, what doesn’t benefit from a pinch of salt? That went in as well. The addition of lime zest and juice I thought would taste great and add another flavor dimension to this jelly.

What I ended up with was a sweet, spicy and tangy jelly that I will be making time and again…especially when jalapeños are in great supply! Enjoy! -Shelley.

Jalapeño Jelly
*Make sure to wear a pair of rubber gloves to keep your hands from getting the hot pepper oils on them!

12 ounces {3/4 of a pound} of jalapeños – seeds and veins taken out {or leave in for a spicier jam}, leaving 4 to de-seed and finely chop to add some chunks, if desired
2 large banana peppers – seeds and veins taken out
2 c apple cider vinegar, separated
6 c sugar
1 pinch of pickling salt
2 pouches of liquid pectin {3 ounces each}
zest of 1 lime
juice of 1 lime

Start by weighing and washing all of the peppers. Wearing rubber gloves, de-vein and de-seed the peppers. I didn’t want to be wimpy, but didn’t want to be too courageous either, so I left half with the seeds in.

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Place all but 4 peppers in a blender with 1 cup of the apple cider vinegar and puree. Chop finely the remaining 4 peppers to stir in at the end.

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Transfer pepper puree to a large stock pot and add remaining 1 cup of apple cider vinegar, sugar, salt and lime zest and juice.

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Bring to a boil and boil 10 minutes, stirring constantly.

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After the 10 minute boil, stir in the pouches of liquid pectin and remaining chopped peppers. {Tip: have the tops of the packages already cut off and place in a cup until ready to use.} Bring to a hard boil and boil for 1 more minute.

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Remove from heat and skim off foam, if desired. I didn’t skim it off because I didn’t think it would really matter in the end.

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Ladel into hot, sterilized jars, leaving 1/4″ headspace. Process for 10 minutes in a hot water bath canner.

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When jars are finished processing, remove from water and place on a towel lined surface and cover with another towel until completely cooled.

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Once cool, check to make sure all of the jars have sealed by gently pressing in the center of the lid. If it pops back, place in the fridge and use. If sealed, remove screw on lids if desired and then label and date the jar.

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I admit, we broke into 1 jar right away and ate some with cream cheese and crackers! Plus, I wanted to see just how spicy it was in order to know how to alter the next batch. It had a slight kick with half of the seeds left in, so with the next batch I made, I took out only six peppers to de-seed and left the rest full of the seeds. I think with the next batch I will leave all of the seeds in for it to be even spicier yet. I think the sugar and acid really even out the spiciness. It tastes great with the cream cheese and crackers and my husband was envisioning having this as a finishing glaze on pork chops. In fact, I think I will make a batch with garlic in it as well, which will make a fantastic meat glaze!

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If you try this out, let me know how you like it!

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9 thoughts on “Jalapeño Jelly {for canning}

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