While this basic jalapeno jelly may sound weird, it is a great mix of flavors. I make this regularly for my family, especially when we’re having a steak, or we have people over for a cookout. You can make this anytime you have jalapenos available and save it for later use.
Make This Basic Jalapeno Jelly For A Sweet and Spicy Treat
Heat and sweet go together
For this recipe, I use about a dozen jalapeno peppers, a green bell pepper, granulated sugar, apple cider vinegar, salt, and pectin.
If you don’t have jalapenos handy, I suggest you try habaneros, Serrano peppers, or even just a splash of hot sauce. The green bell pepper adds sweetness and texture, but you can also substitute it for any other bell pepper. If there are no bell peppers around, use tomatoes, zucchini, or summer squash.
In terms of sweetness, you can use regular white sugar, brown sugar, honey, or corn syrup. When it comes to the apple cider vinegar, I like this one because it isn’t too tart and adds a bit of sweet as well. You can substitute it for rice vinegar, or a bit of white vinegar.
As with any other jelly, you should always try to add pectin for texture and structure. You can swap it for gelatin or citrus peels, though the final product may look a bit different.
The cooking process for this dish is very easy. All I do is blend the jalapenos with the bell pepper. I then cook this mixture along with the apple cider vinegar until it becomes thick.
Now, when it comes to straining, I recommend you use cheesecloth. I hang it over a bowl for a long time so that it strains naturally. Once done, you can boil the mix again with salt and sugar. Finally, add the remaining jalapenos and pectin.
This hot mixture is now ready to be stored in your jars. I like to cool down my jars for about 12 hours. Enjoy this jelly with some toast, a steak, or on a cheese plate.
Basic Jalapeno Jelly
Ingredients
12 jalapeno peppers
1 large green bell pepper
4 1/2 (576 g) cups white sugar
1 1/2 (360 ml) cup apple cider vinegar
a pinch of salt
1/2 cup (120 ml) liquid pectin
Directions
- Pulse 12 jalapenos in blender or food processor, chop thoroughly.
- Mix chopped jalapeno with apple cider in a large saucepan.
- Boil until temperature reads 220 F (105 C).
- Cook over medium heat, stirring frequently until mixture thickens, about 20 minutes.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings then set aside.
- Use a cheesecloth or jelly bag to strain mixture in a bowl. Allow to strain naturally for a few hours or overnight, do not push with a spoon.
- Combine jelly mixture with salt and sugar in a saucepan.
- Boil for 1 minute then mix pectin and finely chopped jalapenos.
- Ladle hot jelly into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe jar rim then apply lid and ring. Adjust to fingertip-tightness.
- Process for 15 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place them in a cold surface or where there’s cool draft as jars may crack.
- Test seal on lids by pressing down the center, lids shouldn’t wiggle and must feel nice and solid.
- Place in a cool, dry, dark place. Leave for 2-3 days to settle.
- Store in refrigerator.
