Jalapeno jelly recipe aka chili jelly
Jalapeño Jelly is a delicious sweet and spicy sauce that can be used on toast or biscuits, and can even be used as a glaze or sauce for meat.
This sweet and spicy jelly is great for many reasons-especially the toppings! We like to use it with cream cheese and biscuits. If you like jalapenos, you will love our jalapeno popcorn and dip.
Aka chili jelly
If you like jam and jelly, then you will love this Jalapeño Jelly (aka pepper jelly)!
Yes, the taste is slightly different from your typical strawberry jam, but it is very good! Hot and addictive! It is perfect for pouring on cream cheese, pairing with biscuits or spreading on meat.
What is jalapeno jelly? This jelly is more like jam. It is composed of jalapenos, sweet peppers, a lot of sugar, vinegar and pectin. Although you may want to reduce the sugar content, don’t do it. This is to have a lot of sugar. It’s jelly! It also helps to perfectly balance the heat of the jalapeno.
How to make jalapeno jelly?
Prepare the jalapeno: (I recommend using rubber gloves when handling) Cut off the top of the jalapeno and remove the veins and seeds from half of the jalapeno. Veins and seeds are the source of more calories. I found that the perfect balance of calories and sweetness in jam comes from leaving the seeds and veins in half.
Prepare bell peppers: You can really use the bell peppers of any color on hand, but I like the color and flavor that one green and one red give the jam. Remove the stem and center. You can leave veins, but I like to cut mine off. Then roughly chop them into large pieces, as you will pulse them in a food processor.
Chopped chili: You can do this manually, but it will take a while. I recommend mixing the jalapeno and chili together in a food processor or blender. minced.
flow away: Pour the peppers into a mesh filter to remove excess liquid so that the jam will not flow out.
Cook: Add the drained peppers, sugar, vinegar, and salt to a large 4-quart pot. Bring it to a boil and cook for 10 minutes on medium-high heat.
Add pectin: Add liquid pectin and cook for another minute. Remove the pot from the fire.
How to make jelly:
Start with aseptic equipment. You need to wash the jars and lids with hot soapy water (or wash them in the dishwasher).
When adding hot jelly, the jars need to be warm or they may break. To keep the jars and lids hot and sterile, place them on a rack and put them in a pot of boiling water. After the jam is cooked, take out the jar, drain the water, and place it on a towel.
Use a wide-mouth funnel to pour the jam into the jar. Be sure to leave a ¼ inch of space from the top of the jar to allow room for expansion.
After filling the jar, wipe the edges with a paper towel, and then close the lid. Use only your thumb and index finger to screw on the cap. This will ensure that they open but not too tight.
Put the jar back in the pot of water on the shelf and bring it to a boil. Cook for 10 minutes. (For every 1000 feet above 1000 feet, an additional 1 minute is added.) Remove the towel and place it on the towel about 1 inch apart. After a few minutes, you should start to hear the jar popping. Leave the jar on the counter for 12 hours to keep it as it is.
Check the seal:
To see if your jar is sealed, touch the middle of the lid. If the lid bounces back when you remove your finger, you are not sealed.
To check if the seal is correct, remove the ring of the lid and lift the jar 1-2 inches from the counter while holding the edge of the lid. If the lid stays connected, then your seal is good and it can be stored in the storage room for 12 months.
Pepper jelly uses:
There are many surprising ways to use this sweet and spicy jelly, believe it or not!
- Use it to glaze steak, pork, or salmon. Almost any meat recipe that requires a glaze can go well with this chili jelly.
- Put it on top of vanilla ice cream.
- Use it like ordinary jelly to make spicy PB&J!
- Put it on top of cream cheese (or mix them together) to make a biscuit sauce (similar to our green chili cream cheese dip).
For more jalapeno recipes, please check:
Preparation time 15 minutes
Cooking time 25 minutes
Total time 40 minutes
Serving 6 pints and a half pint
Calories 739 kcal
Author Little Luna
- 10 jalapenos, half seeds
- 1 red bell pepper, chopped
- 1 green pepper, chopped
- 5 1/2 cups granulated sugar
- 1 1/2 cups white vinegar
- 1/2 teaspoon salt
- 1 3-ounce sachet of liquid pectin
Put all the peppers in a food processor and stir until the peppers are chopped. Pour into the mesh filter and drain the excess liquid.
Put the chopped vegetables in a large saucepan, add sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add pectin and cook for another minute.Keep away from heat
Pour the jam into a hot sterile jar, leaving ¼ inch of head space. Cover the jar with a lid, and then seal the jar in a hot water bath for 10 minutes.
The properly sealed jelly can be stored on a shelf. If a seal is not formed, or if you open the lid and break the seal, you can store the jelly in the refrigerator. Let the jelly sit for 1 day to completely set.
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