Today, I am going to show you how to make jalapeño jelly. Jalapeño jelly is very easy to make. It just takes a few ingredients and about 20 minutes of cooking.
How to make Jalapeño Jelly : The Prep
The most time consuming part of this recipe is the prep. First thing that you need to do is wash each pepper. Just give them a quick rinse. I watch too many doctor shows and know too many horror stories to forget this step.
Now, we will cut and deseed each of the peppers. Now these can be in rather big chunks because they are going in the food proceeder anyway so what I did was I cut 2 of the sides off of each bell pepper and cut each side into 3 horizontally. Then with the jalapenos, I cut them in half the long way and then cut each half in half horizontally. Make sure all the seeds are out. If you don’t mind to much spice, a few seeds are fine but just be warned that they will add spice.
Just make sure that you are very careful handing the jalapenos. Do not touch your face at all and wash your hands after handling. We don’t need anyone getting jalapeño oil in the eye. Trust me, it’s not fun. I know I am a mess and am always having mishaps but that’s not a mishap we ever want to have.
Now that all your peppers are in the food processor. It’s time to pulse until you get very small pieces of pepper. You may have to do this in batches depending on how big your food processor is. Once the peppers are processed, you need to pas them through a sieve to get rid of excess liquid. Ringing the mixture out with a paper towel will work too if you don’t have a sieve. Then just place it all in the pot that you are making the jam/jelly in.
I hope you all enjoy this recipe and thank you all for reading. If you recreate this, please tag me on social media so I can see. If you enjoyed this recipe, please consider subscribing. This way, you can get emails every time I post. Have an amazing week and I will see you all in the next one.
Jalapeno Jam
A sweet and spicy jam with flecks of red,yellow and green pepper running throughout.
Ingredients
- 5 Large Jalapeños
- 1/2 of a Red Bell Pepper
- 1/2 of a Yellow Pepper
- 1/2 of a Green Bell Pepper
- 2 1/2 Cups of sugar ( less if you want it spicier)
- 3/4 of a Cup of White Vinegar (Apple Cider Vinegar is fine too)
- 1/2 Tsp of Salt
- 1 (3 oz) package of powdered or liquid pectin
Instructions
- Cut the peppers into large pieces and place them in a food processor.
- Pulse until the peppers are in very small pieces. You may have to do this in batches.
- Pass the pepper mixture through a sieve to get out any excess moisture.
- Place the pepper mixture, sugar, vinagar, and salt in a large pot and bring to a boil over medium heat.
- Boil for 10 minutes.
- Add the pectin, continue cooking for 1 minutes and shut off.
- Using a ladle, fill up each jar with the jam. Leave about 1/2 of an inch of room at the top of the jar.
- Seal the jars tight and place them in a large pot, standing up. Fill up the pot to about 1 inch above the tops of the jars.
- Bring to a boil over high heat. Once at a boil, continue boiling for 10 minutes.
- Unopened jam will stay good in your pantry for up to a year.
Notes
Give the jars 24 hour after boiling to properly seal.
Make sure to watch the jam when boiling at all times because it can very easily boil over.
Make sure to not touch your eyes and wash your hands after handlng the jalapenos.
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