How To make Jalapeno Jelly I
3/4 c Jalapenos
2 Bell pepper, green; seeded,
-chopped 1 1/2 c Vinegar, white
6 1/2 c Sugar
2 pk Certo
1 tb Dried red pepper flakes
Food color, green; optional Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks).
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Jalapeno Jelly - How to Make It - Recipe
Subscribe for new videos everyday. The complete recipe for how to make jalapeno jelly with instructions and measurements is on my website:
I came upon my first mention of jalapeno jelly in a recipe for something else - it was just sort tossed in as a passing thought. The rest if the recipe was mildly interesting, but I thought to myself, I need to learn how to make jalapeno jelly. The spicy and the sweet are such a nice contrast that it would be great on corn biscuits or buttermilk biscuits. And that turns out to be true - but it is really good on lots of things.
If you have any questions let me know in the comments. XO --Gina
How To Make Jalapeno Pepper Jelly - It's Easy And Delicious
How To Make Jalapeno Pepper Jelly - It's Easy And Delicious! This is by request from my Baby Back Ribs with Jalapeno Jelly Glaze video. Thank you to all that requested this. Jalapeno jelly is really easy to make and a great way to use up jalapenos from the garden. I used a water bath canning method, but if you just make a small batch you can place it in the fridge for months. And you can make this jalapeno jelly to the heat level of your choice by using the amount of jalapenos that you desire. I hope you make it, it goes great on just about anything! Add it to cream cheese for an amazing dip! Top your pork chops, or ribs like I did. Or just eat it on toast, the options are unlimited.
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Ingredients:
6+ jalapenos depending how hot you want it
1 16oz bag of Sweet Mini Peppers (you can use bell peppers)
1 Box Sure Jell but buy 2 just in case
5 cups white sugar
1 cup apple cider vinegar
Directions:
1) I remove seeds and membranes from the jalapenos and sweet mini peppers and rough chop, then mince in a food processor. I find a mince is better than a small dice and a lot easier.
2) Add minced peppers to a pan and 1 cup apple cider vinegar and bring to a hard boil.
3)Once you have a hard boil, add your Sure Jell packet and boil for 1 minute just as the directions in the Sure Jell box says.
4) Add in 5 cups of sugar and stir constantly as to not let the sugar burn.
Bring to a boil and let boil for about a minute and check with a frozen spoon to see if it starts to firm up.
5) Turn off flame and ladle the jelly into sanitized warm jars.
6) Wipe the lids with a paper towel and white vinegar to get any jelly off the rim of the jar and place the lids on and tighten.
7) Place jelly jars into your water bath and boil for the amount of time according to your elevation. Google it!
8) Let cool to room temperature and place in fridge overnight.
Enjoy!
If your jelly didn't firm up, and you didn't fix it, it can be fixed or you can just use it as a glaze or sauce, it will still taste amazing!
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