It's that time of year! I keep talking about how our garden is basically EXPLODING with chili peppers right now. It's crazy, but I can't help myself. I plant so many peppers and the plants produce wildly, especially my jalapeno peppers. Not complaining! Really! Because I have a LOT of ways to preserve my chili peppers so we can enjoy them throughout the year. Jalapeno Jelly is one of those ways. This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. It's a flavorful snack. It also works for me as a super quick sauce for grilled meats, like chicken or fish. Seriously, sear up a chicken breast or some seasoned white fish and finish them off with a tablespoon of this. You will love it!
You can also use your own homemade jalapeno jelly as the start of a glaze for those very same meals. So much of the work is already done! I used to shy away from making jellies and jams. I always thought they were hard to make, but it is SO not true. It's super easy once you give it a go, and it's pretty foolproof. Let me know how yours turns out.
One last thing - Jalapeno Jelly makes for a perfect gift. Housewarming party? Holidays coming up? Bring them a jar or two of this. They'll love it!
Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
Jalapeno Jelly - Recipe
- 1/2 pound jalapeno peppers, chopped
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 drops green food coloring, if preferred - NOTE: I didn't use any and you can see the jelly is still pretty green
- Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
- Scoop out the peppers and add to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the jalapeno peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle jam into sterilized jars and cover when cool enough to handle.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Yields about 4 half pint (8 ounce) jars.