Homemade Jalapeño Jelly Recipe

Ingredients

• 1 large green bell pepper
• 12 jalapeno peppers
• 1.5 cups apple cider vinegar
• 1 pinch salt
• 4.25 cups granulated sugar
• 4 ounces liquid pectin
• 4 jalapeno peppers, seeded and finely chopped

Instructions

1. Gather all necessary ingredients for your jalapeño jelly.
2. In a food processor or blender, combine green bell pepper and 12 whole jalapeño peppers, working in batches if needed. Process until the peppers are finely chopped.
3. Transfer the chopped peppers to a large saucepan. Add cider vinegar and bring the mixture to a boil. Reduce heat and let it simmer for 15 to 20 minutes, allowing the flavors to meld.
4. Strain the pepper mixture through at least 2 layers of cheesecloth, discarding the pulp. Aim for approximately 1 cup of strained liquid.
5. Return the strained liquid to the saucepan. Stir in salt and sugar until completely dissolved. Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
6. Stir in the remaining finely chopped jalapeño peppers to add extra heat and texture.
7. Carefully ladle the hot jelly into sterile jars, leaving a 1/4-inch headspace at the top.
8. Place a rack in the bottom of a large saucepan and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, ensuring they are 2 inches apart, using a jar holder. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the saucepan, and process the jars for 10 minutes to seal them in a hot water bath.
9. Store the sealed jars of jalapeño jelly in a cool, dark place. Once a jar is opened, refrigerate the jelly to maintain its freshness.

Nutrition

• Calories: 109 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 27 g
• Sodium Content: 1 mg
• Protein Content: 0 g
• Carbohydrate Content: 28 g
• Unsaturated Fat Content: 0 g