I was at Katie and Dave’s place the first time I ever had Jalapeño Jelly. They served it on gluten-free crackers with cream cheese. So good! I didn’t even want dinner – I just wanted more crackers with cream cheese and this jelly.
It’s also great on cornbread! Ron even eats it on toast in the morning, which doesn’t appeal to me, but to each his own.
If you grow jalapeños, then you know how prolific a single plant can be. Yes, they freeze well, but Jalapeño Jelly is another great way to ensure that not one jalapeño goes to waste!
Jalapeño Jelly
Ingredients
- ¾ pound jalapeño peppers (about 21 jalapenos)
- 2 cups apple cider vinegar (divided)
- 6 cups sugar
- 2 pouches liquid pectin
Instructions
- Sterilize jars – Fill your water bath and add the empty jars. Boil for 10 minutes to sterilize the jars. Add you tongs, ladle, and strainer to the water to sterilize as well.
- Prep and purée the peppers – wash, destem, and deseed the peppers. Cut the peppers into small chunks. Puree the peppers and 1 cup of vinegar in your food processor.
- Begin the jelly – Combine the puree, 1 cup of vinegar, and the sugar in a deep saucepot. Bring to a boil and boil for 10 minutes, stirring constantly. Stir in the liquid pectin, and return to a rolling boil for 1 minute. Remove from the heat.
- Fill the jars – Ladle hot jelly into jars, leaving ¼-inch headspace.
- Process – Process 10 minutes in a boiling water canner. Let rest for an additional 5 minutes off the heat before removing from the jars from the water.
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