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.
Ingredients
- green bell pepper: 1 piece
- Jalapeno peppers: 12 piece
- ½ cups apple cider vinegar: 1 piece
- pinch salt: 1 piece
- ¼ cups granulated sugar: 4 piece
- ounces liquid pectin: 4 piece
- jalapeño peppers, seeded and: 4 piece (chopped)
Metric Conversion
Stages of cooking
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Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
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Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
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Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
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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.
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Stir in remaining finely chopped jalapeño peppers and ladle into sterile jars leaving 1/4-inch headspace.
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Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.
