JALAPENO JELLY

Updated at: Sat, 23 Dec 2023 19:03:52 GMT

Step 1

Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don’t have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2.

Step 2

Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).

Step 3

Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.

Step 4

Add the liquid pectin and boil for 1 more minute.

Step 5

Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).

Step 6

Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.

Step 7

Note: Setting Up: if jelly isn’t setting up, it may be due to the size/type/variety of peppers used in the recipe. Mostly, it boils down to the extra water content if using large or different varieties of peppers (even homegrown vs. storebought may make a difference). So for a better chance at having jelly that sets every time, after the peppers are shredded in step #1, drain off any extra liquid before adding the peppers to the pot.

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