Jalapeno Jelly is a great way to WOW your guest this Holiday Season! This is not nearly as spicy as you’d expect it to be.
Yield – 10 – 12 125ml jars
Ingredients:
- 12 medium Jalapeno Peppers (I added a couple chili peppers for a little extra ZING)
- 2 cups Apple Cider Vinegar (divided)
- 6 cups of sugar
- 2 pouches of Liquid Pectin
Directions:
- Wearing gloves, slice each pepper in half – removing the cap, stems & spines.
- Dice up peppers and puree with 1 cup of apple cider vinegar.
- Add your puréed peppers to a large heavy-bottom pot along with remaining 1 cup of apple cider vinegar.
- Stir in 6 cups of sugar and boil hard for 10 minutes.
- Sterilize your jars
- Add pectin to your boiling pot and boil for 1 minute.
- Pour into jars, cap and process in a hot water bath.
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Each year, we grow our Jalapenos & other peppers in Cedar Planter Boxes!!
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