jalapeno jam

Jalapeno Jelly

lb Jalapenos (wt before chopping)

Garlic,

Apple cider vinegar

sugar

tsp Kosher salt

Powdered pectin

Wash jars, lids and rings in hot soapy water. Fill water bath canner with water and add jars. Bring to a simmer and simmer jars 20 minutes.

Cut, stem and seed jalapenos. Chop them fine in food processer with 1 cup vinegar.

In a small bowl. mix 1 cup sugar and pectin, set aside.

Add jalapeno mixture to large pot with the rest of the vinegar, garlic, salt and 5 cups sugar. Bring to a boil, boil for 10 minutes. Then add pectin and sugar mix., bring back to a boil, boil 1 minute and check set with frozen spoons. If not set, add one tbsp pectin, boil one minute and check set again. Repeat process until jelly is set.

Fill hot jars with jelly leaving 1/4 inch headspace, de-bubble, wipe rims and place on lids and rings fingertip tight. Add jars to simmering water bath canner.

Process half pint and 4 oz jars for 10 minutes, adjusting by 5 minutes for your altitude.

A lower sugar jalapeño jelly with more peppers, a jam-like consistency, and sweetened only with honey. Use as a condiment, meat glaze, and appetizer with cream cheese on crackers.

Jalapeño Pepper Jelly Recipe for Canning or Freezing (Honey Sweetened)

peppers

cider vinegar

honey

Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.

Combine peppers and vinegar in a large stockpot, then gradually stir in the pectin.

Stirring constantly, bring mixture to a full rolling boil over high heat that can't be stirred down.

Add honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and skim foam if needed.

Ladle hot jelly into prepared, hot jars, one at a time leaving 1/4-inch headspace. Wipe rim, center lid on jar and attach ring, screwing just until fingertip-tight. Add to rack in canner.

Lower canning rack and process jars in canner for 10 minutes (timing after water comes to a boil with the jars submerged). Remove lid, turn off burner, and let jars sit in canner for 5 minutes.

Remove jars to a towel-lined surface to cool, undisturbed, for 24 hours. Remove rings, check seals and label with date before storing.

This is wonderful, I use it with and on just about everything. Great for eggroll dipping and as a pepper glaze for on chicken. I toss fresh fruit in the jam and serve as a desert side with a little kick, pineapple, peaches, grapes, strawberries etc. I prefer the soft set and have not had a failure yet. I call it sweet pepper sauce.

I have made several batches every year for the last 4 years. As I'm gathering my supplies for this year run I know I needed to tell you how much everybody I know begs for a jar of this for birthday &amp;Christmas presents. I never have to think about what to bring for potlucks or family get togethers, because everybody wants me to bring a jar of this for a condiment or appetizer. Thank you so much!

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Jalapeno Jelly

Jalapeño Pepper Jelly Recipe for Ca...

Top 2 jalapeno jam recipes from across the web

The most viewed jalapeno jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jalapeno Jelly

Jalapeño Pepper Jelly Recipe for Ca...

The most viewed jalapeno jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine