Learning to Preserve: Easy Jalapeño Jelly

My gardening skills and ability to preserve my harvest are novice but, I am learning fast.  I shied away from preserving because I thought it was too complicated, and time consuming.  It can be time consuming but it is surprisingly easy.  Honestly, I find it relaxing.  It allows me time to just focus on the process and the volume of jars filled with garden goodness at the end is my prize.

Preserving fresh garden vegetables or fruits are superior in quality and taste. It is better than almost anything you can pick off the shelf at your local grocery store.  More importantly, you can enjoy your garden harvest or your farmer market special all year.

I planted extra jalapeños and other varieties of hot peppers this season with the idea of preserving them in salsas, hot sauces, and in jam and jellies.

My vision last summer was to take a crack at making jalapeño jelly with the idea of spreading it on a block of cream cheese and using it as a glaze for pork, seafood and chicken.  I like to keep things simple and started out with an easy to prepare jalapeño jelly recipe.  My first taste was on my morning toast and it was quite tasty.

Easy Jalapeño Jelly
Makes about five 8-ounce (250 mL) jars
Recipe from Ball Complete Book of  Home Preserving


Ingredients:
12 oz (350 g) jalapeño peppers, stemmed seeded and deveined
2 cups (500mL) cider vinegar, divided
6 cups (1.5 L) granulated sugar
2 pouches (each 3 oz/85 mL) liquid pectin
Green food coloring (optional)
Note: I did not add food coloring 

Directions:
1. Prepare canner, jars and lids.
2.  In a blender or a food processor fitted with a meta blade, puree peppers and 1 cup (250 mL) of the vinegar until smooth.
3.  In a large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup (250 mL) vinegar and sugar.  Bring to a boil over high heat and boil, stirring constantly, for 10 minutes.  Stir in pectin.  Boil hard, stirring constantly for 1 minute.  Remove from heat, stir in food coloring, if using, and quickly skim off foam.
4.  Quickly pour hot jelly into hot jars, leaving 1/4-inch (0.5 cm) head space.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
5.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.
Enjoy!

24 thoughts on “Learning to Preserve: Easy Jalapeño Jelly

  1. Alas, I don't have a garden or a canner but I really like jalapeno jelly in all the ways you mentioned. I can get the peppers at the farmers' market but wonder if I could rig up a canner? Will have to explore that possibility.Best,Bonnie

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  2. I made some jalapeno jelly last year and it really is good over cream cheese. I remember years ago when I started canning thinking that it was difficult, but you're right… it's easy and fun!

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  3. Ohhhh, you have no idea how happy you've made me posting this!! 🙂 I have the best memories of slathering my hamburger with pepper jelly when I lived in Oklahoma. I have got to make this asap. 🙂

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  4. Dear Velva, Jalapeño jelly sounds GREAT!I bet it is. I love sweet and spicy. It is wonderful that you are learning how to do these things. I have never attempted this but just might give it a try. Blessings dearest. Catherine xo

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  5. I'm crazy for pepper jellies. I made a Scotch Bonnet pepper jelly last year. None of those peppers this year though, so this jalapeno jelly would be perfect.

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