Jams & Jellies

Jalapeño Jelly

Jams & Jellies

Jalapeño Jelly

Sweet and spicy is one of our favorite flavor combinations and Ball® Jalapeño Jelly captures both of those flavors perfectly. This zesty recipe works great spread on a block of warmed cream cheese and served with crackers.

Makes:

about 5 Half Pint Jars (8oz)

Prep:

30 Minutes

Processing Time:

10 Minutes


INGREDIENTS

12 oz. jalapeño peppers (about 12 med)

2 cups cider vinegar, divided

6 cups sugar

2 3-oz pouches of Liquid Pectin

Green food coloring, optional

Jalapeno

DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

NEXT, TIME TO COOK!

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Wash peppers under cold running water, drain. Remove stems and seeds. Purée peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.

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Combine purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

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Add Ball®RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Bring mixture to a rolling boil that cannot be stirred down. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot jalapeño jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

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Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Turn off the heat and remove the cover. Let jars cool for 5 minutes before removing the jars from canner. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

HAPPY CANNING!