With just a few ingredients, we made this amazing jelly. It tastes great as a topping over goat cheese or cream cheese and served with crackers. I’m even going to be slathering it on my burgers, sandwiches…just you wait. It’s the bling that your food has been waiting for! It’ll even take a grilled cheese up 10 notches.
Jalapeño Pepper Jelly (makes 4 to 5 8 oz jars) adapted from Ball Preserving Guide
- 12 jalapeños (chopped and deseeded…depending on how hot you want your jelly, you may keep the seeds from a few of the peppers)
- 2 red bell peppers (chopped and deseeded) (do not sub green)
- 1 cup apple cider vinegar
- 1 3 oz. package of pectin (liquid works best)
- 5 cups of sugar
- Chop the jalapeños and bell peppers in a food processor or by hand. If you are chopping the peppers by hand, you should probably wear rubber gloves. Because no matter how careful you are, you will end up scratching your eye and it will sting FOOOOOREVER (yes, this is personal experience talking).
- Combine peppers, vinegar, and sugar in a saucepan. Heat over medium until boiling. Boil for 10 minutes. Remove from heat.
- Add pectin and stir constantly for an additional minute. Skim foam if necessary.
- Ladle hot jelly into hot sterilized jars. Leave 1/4 inch of headspace. Assemble and adjust two piece lids. Place in fridge or process in hot water canning bath for 10 minutes. See safety instructions for hot water bath canning.