Jalapeño Jelly Recipe . 1 week ago allrecipes.com Show details . Jun 19, 2020 · Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer …
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Prep the boiling water canner and your jars and lids. Purée the jalapeño peppers in food processor or blender with the cider vinegar. Combine purée with remaining cider vinegar and sugar. Bring the mixture to a boil for 10 minutes. Add the pectin and boil hard for 1 minute, stirring constantly.
Vinegar: is used to help the jelly set and the acid in the vinegar helps make it safe for canning and long term storing. White or apple cider are my favorite varieties for jalapeño jelly. Chop peppers: Finely chop bell peppers then use paper towels to squeeze out excess liquid.
Instead of jalapeños, feel free to use other types of chili peppers in this jelly. Also, try a variety of colors: Try red, yellow, or orange chilis, according to your preferred level of heat. You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper).
To get the best experience use Desktop Site on Mobile Devices. Jalapeno Pepper Jelly is a versatile condiment that can be spread on crackers, served on a charcuterie board, or used as a sandwich topper. The only peppers used in this pepper jelly variation are jalapenos, which gives a distinct green hue that you can enhance with food colouring.