I was at Katie and Dave’s place the first time I ever had Jalapeño Jelly. They served it on 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!
Jalapeño Jelly
Servings: 6 half-pints
Ingredients
- 3/4 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 1/4 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.
