This jalapeño jelly is is incredible. It is heavenly over slightly warmed cream cheese served with thin French bread slices and Carr’s Water Crackers.
Susan’s Hot Pepper Jelly
This jalapeño jelly is is incredible. Sweet and spicy (the heat level is totally in your control),
For really hot jelly, use 4 habanero peppers, for milder, use in the amount called for in recipe using your preference in peppers.
I just throw the peppers in the blender in large chunks with the vinegar and let the blender do the chopping for me.
It is heavenly over slightly warmed cream cheese served with thin French bread slices and Carr’s Water Crackers.
Servings 6 half pint jars
Ingredients
- 2/3 cup hot pepper this amount can vary according to what type of peppers used and how hot you want your jelly
- 1 bell pepper
- 1 1/2 cups white vinegar
- 6 cups sugar
- 8 ounces liquid Certo 2 packs
- 1 teaspoon food coloring red or green – I use red for hotter jelly-green for milder jelly
Instructions
- Chop peppers and put in blender with vinegar.
- Blend well and pour into large boiler (cooking pan).
- Add sugar and mix well .
- Bring mixture to a rolling boil and boil 1 minute.
- Remove from heat, strain through sieve and return liquid back to a boil.
- Boil for 5 minutes. Remove from heat.
- Add Certo and food coloring quickly.
- Put into 6 (1/2 pint) canning jars and seal. Susan used the heated seal method, where you heat the lids in
- boiling water, place on jar, secure ring tightly and turn upside down for 5 minutes. Turn jar up correctly and
- allow to cool completely before storing. Newer studies show that it is safer to seal with the hot water bath
- method. To do this, put into a large boiler pot with rack on bottom, cover with 1-2 inches of water and boil for
- 5 minutes. Remove to rack to cool.
Notes
Susan tweaked recipe by Jellyqueen.
leave the seeds/membranes in 2 to 3 of the jalapeño peppers for medium heat. Adjust as needed for spicy/less spicy jelly.
Finely chop the peppers and in a blender or a food processor fitted with the blade attachment or using the fine shredder attachment, or finely chop the peppers by hand. Drain excess liquid from the peppers before proceeding (this helps ensure the jelly will set up). Check out Canning tips, a variation of this recipe with step by step pictures on
https://www.melskitchencafe.com/jalapeno-jelly-and-a-canning-tutorial/
leave the seeds/membranes in 2 to 3 of the jalapeño peppers for medium heat. Adjust as needed for spicy/less spicy jelly.
Finely chop the peppers and in a blender or a food processor fitted with the blade attachment or using the fine shredder attachment, or finely chop the peppers by hand. Drain excess liquid from the peppers before proceeding (this helps ensure the jelly will set up). Check out Canning tips, a variation of this recipe with step by step pictures on
https://www.melskitchencafe.com/jalapeno-jelly-and-a-canning-tutorial/
