Pioneer Woman Jalapeno Jelly Recipe
Jalapeño pepper jelly strikes a unique balance between the heat of hot peppers and the sweet base of fruit jelly, creating a versatile condiment that can enliven a variety of dishes.
Equipment
- food processor
Ingredients
- 6 Jalapeno peppers, seeds removed (for a milder jelly, reduce to 3)
- 2 Green bell peppers, seeds removed
- 1.5 cup Apple cider vinegar
- 6 cups Granulated sugar
- 2 pouches (6 ounces each) Liquid fruit pectin
- Green food coloring (optional)
Instructions
- Using a food processor, puree the green peppers and jalapenos until finely ground. If fresh peppers aren't available, canned peppers can be substituted.
- Combine the pepper puree with 1.5 cups apple cider vinegar in a large pot. Bring the mixture to a rolling boil over medium-high heat, ensuring it's stirred frequently to avoid burning.
- Once boiling, add 6 cups of granulated sugar to the pot. Stir constantly until the sugar fully dissolves and the mixture returns to a rolling boil. Allow it to boil for 1 minute, then remove from heat.
- Quickly mix in two pouches of liquid fruit pectin. If a more vivid color is desired, add a few drops of green food coloring.
- To avoid runny jelly, test for the gel stage by spooning a small amount of the jelly mixture onto a cold plate. If it firms up, the jelly is ready.
- Ladle the hot jelly mixture into sterilized jars, leaving a 1/4-inch headspace. Wipe jar rims, apply lids, and tighten bands to fingertip tightness.
- Place the jars in a canner filled with boiling water, ensuring they are completely submerged. Process for 10 minutes.
- Remove the jars from the canner and set them on a towel to cool. Check seals and store in a cool, dark place. Once opened, refrigerate.
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