Jalapeño Pepper Jelly Canning Recipes

CANNING JALAPEñO JELLY- AKA PEPPER JELLY

Steps:

• Cut stems off peppers. Remove seeds and ribs for milder jam. Add bell peppers if you want to reduce the heat even more.
• Chop peppers finely in food processor, or by hand.
• Drain some of the excess liquid off of peppers with fine mesh sieve.
• Mix about 1/2 cup of sugar with pectin. Add to pot.
• Measure remaining ingredients. Add peppers. vinegar and pectin sugar mixture.
• Bring to full rolling boil. (one that can't be stirred down)
• Add remaining sugar. Bring back to boil.
• Boil 1 full minute.
• Add jam to hot jars.
• Wipe rims with damp towel.
• Place lids. Attach bands fingertip tight.
• Process in water bath canning pot for 10 minutes. Adjust time for elevation above sea level.
• Let jars sit in hot water for 5 minutes.
• Remove to counter and let sit undisturbed overnight.
• Test lids for seal. If lids pop up and down when pressed in the middle, jars did not seal.
• Jars that sealed can be stored in a cool dry place for about a year. Jars that haven't sealed should be refrigerated.
• Makes 3 pints.

JALAPENO JELLY RECIPE WATER BATH CANNING METHOD

Steps:

• Fill water bath canner and place wire rack on the bottom.
• Add jars to begin sterilizing process. Bring water to simmer and add lids.
• Meanwhile, cut off tips and ends of jalapeno peppers.
• Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
• Place jalapeno peppers in food processor. Pulse until you have a puree.
• Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
• Mix until dissolved.
• Add in pectin and bring mixture to a boil.
• Cook at a rolling boil for 4 minutes.
• Remove jars from water bath taking care not to touch the rim or inside of jars.
• Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
• Place lids on jars of jelly, taking care not to touch the lid with your hands.
• Return to water bath and process for 5 minutes.
• Remove jars from water bath and let cool completely.
• Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

JALAPEñO‎ PEPPER JELLY CANNING RECIPE

Steps:

• In a food processor or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency. Drain excess liquid. In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool briefly. Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand. Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil. Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.