Last summer our veggie garden was spitting out peppers left and right. And I had to get super creative with using jalapeno’s don’t get me wrong I love a little spicy food, but I am not one to eat jalapenos raw or anything. So I searched and found this excellent recipe for Jalapeno Jelly and now it is my, most favorite ways to use Jalapeno. I like to describe the flavor as tasting like jalapenos without the spiciness and a little sweetness. This jelly is great spread over a block of cream cheese with crackers, on a roast cooked in the crockpot or even on top of Jalapeno Cheesecake. I promise making jalapeno jelly is easier than it sounds and you will be super happy with the results.
I also love giving this as gifts!
Ingredients: 1 cup jalapeno peppers, 3/4 cups bell peppers, 1 1/2 cups vinegar, 6 1/4 cups sugar, 6 oz. liquid Certo fruit pectin
Certo is a must and it has to be the liquid kind, trust me!
Start by cutting the tops off of the jalapenos
Pour in a blender with about 1/2 cup of vinegar and pulse until finely chopped
(note I use the vinegar to add in the blending process) But you could easily blend with out the vinegar and then add it in later, which ever.
Add to a Large Stock pot, please make sure its at least a 4-5 quart (I will explain why this is important later)
Then cut the tops off of your bell peppers and banana peppers (I had to use these because I didnt have anymore bells)
add them to your blender along with another 1/2 cup vinegar
Then pour into large stock pot, I realize the color is pink, but should be green if you use green bells
If you like a clear jelly you could strain at this point, but I personally love the chunks. I’m a chunky kind of girl!
Then pour in your last 1/2 cup vinegar into your blender and slosh around to get all the chopped bits, and pour into pot
Turn your fire on medium high heat and add sugar
Yes its a lot of sugar
But it melts quickly
Since I didn’t use green bell peppers and I like a green jalapeno jelly I added a few drops of green food coloring
Now you should bring your mixture to a rolling boil for 3 minutes, but please don’t do this!! And let your mixture boil over your pot.
This is why you should use an extremely large pot!!
*excuse my extremely dirty burners, you should have seem them after I cleaned up this mess, yikes!!
Anywho, once your mixture is at a rolling boil, add your certo
And stir well at boiling for another minute. Then set aside to slightly cool.
Please make sure to clean and sterlize your jars very well, in hotttt water with soap and vinegar!
While jelly is still very hot, pour into jelly jars
This recipe should make about 8, 8 0z. jelly jars
Since the jars were piping hot and the mixture is piping hot, I don’t bother with the canning part, but if your not comfortable with not canning, by all means please do it, or you could freeze this jelly.
Print This Recipe
1 cup jalapeno pepper
3/4 cup bell peppers
1 1/2 cup vinegar
6 oz Certo Liquid Fruit Pectin
6 1/4 cups sugar
Blend peppers in a blender to puree, use vinegar to make smoother. Mix peppers, sugar and vinegar; bring to a rapid boil for 3 minutes. Add Certo and boil 1 minute. Remove from heat and let set 5 minutes. Put in hot sterilized small jars or jelly glasses. Use lids or paraffin to seal. Makes 7-8 1/2 pint jars.
This post is listed at Life as mom, Recipe Swap