Jalapeño Jelly: A Step-By-Step Guide On How To Make and Can Jars
A helpful step-by-step guide on how to make and can jalapeño jelly using water bath canning. This sweet and spicy jelly is a wow factor for appetizer trays!
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.
Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as you want, by removing some or all of the seeds and veins.
Using a food processor or blender, puree the jalapeños with 1 cup of the apple cider vinegar, until smooth. (Do not strain)
Combine the puree, the remaining cup of apple cider vinegar and sugar in a large nonreactive pot, over medium heat. Bring to a boil, stirring frequently with a spoon. Boil the mixture for 10 minutes.
Cut pectin pouches open; place the pouches into empty glasses or mugs to hold, until needed.
Add both pouches of pectin as quickly as possible. Squeeze entire contents from each of the two pouches. Boil over medium-high heat until a thermometer reads 220 degrees F. Depending on your stove and pot this can take anywhere from a minute to about 5 minutes. The jelly mixture will still be thin but should thicken as it cools.
Remove from heat. Add food coloring if using. Using a spoon, skim the foam if necessary.
Using a ladle and canning funnel, ladle the hot jalapeño jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rim; center lid on the jar and apply band until fit is fingertip tight.
Carefully place the jars into the boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center the center is pressed.
Notes
Preserving Method: Water bath Canning | Yield: 5 (8 oz) half-pint jars.One serving of jelly is about a tablespoon.
I encourage you to wear rubber gloves when working with this many spicy peppers to avoid accidentally rubbing the capsicum juice onto your face and skin. Pain from spicy peppers hurts almost as bad as a liquid burn. Trust me, I’m speaking from experience!
CAUTION: WATCH OUT FOR BOILING FOAM!!! Ensure you stir the mixture with a spoon and do not stir it constantly. If the mixture starts to foam, stop stirring and back off the heat a bit.
Use a nonreactive saucepan (not aluminum). Metals like aluminum can react with the acid and leach a metallic flavor into your final product.
I made the mistake of stirring constantly with a whisk. The mixture foamed up and started to rise to the top of the pot. I picked up the pot to remove it from the heat, but it didn’t stop rising, as I thought. I tried to get the pot over the sink only a few feet away but didn’t make it. This sticky syrupy jalapeño juice got all over the stove, the floor, the cabinet, and God knows where else. Talk about learning as you go… I had to stop everything for emergency cleanup. I’m still finding sticky spots on the cabinets!
Optional: Green food coloring can be added to give the pepper jelly brighter color. (I do not use artificial coloring for my jelly.)
Cut pectin pouches open; place the pouches into empty glasses or mugs to hold until needed.
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