This jalapeño jelly recipe came from the Black Lakes in Canada It is the best that I have ever tasted and very easy to make
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
32
Ingredients
Instructions
Gather the ingredients.
Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender
working in batches if necessary; process until finely chopped.
Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
Strain mixture through at least 2 layers of cheesecloth
and discard pulp. You should have about 1 cup of liquid.
Return liquid to the saucepan; stir in 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 liquid pectin.
Stir in remaining finely chopped jalapeño peppers.
Ladle into sterile jars leaving 1/4-inch headspace.
Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.
