Sometimes people will say that spice is what is best in life; well with this recipe you will really find what is best in life.
The main secret behind this spicy little recipe is the fact that the peppers are grown right on our homestead.
I have never been one for heat in my jellies but after trying this, it has become a staple in my pantry.
Now let’s get to making some ok?
- 12 oz. jalapeño peppers (about 12 med)
- 2 cups cider vinegar, divided
- 6 cups sugar
- 2 3-oz pouches of Ball® RealFruit™ Liquid Pectin
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
- COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
- LADLE hot jalapeno jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
I do hope you have enjoyed, please let me know in the comments below how yours turned out.
I’d love to hear from you.
Until Next Time.