Southern Jalapeno Jelly

5.00 (11)
⏱ 20 mins 🍽 4 pints 🏷 Jellies

This recipe guides you through creating a traditional Southern Jalapeno Jelly, a sweet and spicy preserve perfect for glazes or cheese boards. The process involves finely chopping jalapeno, red, and green peppers before cooking them with sugar and cider vinegar. Liquid pectin is then added to set the mixture. The jelly is poured into sterilised jars to seal as it cools, resulting in 4 pints of homemade condiment.

Southern Jalapeno Jelly

Ingredients

  • 8 medium jalapeno peppers, seeded and chopped
  • 1/2 cup red bell pepper, seeded and chopped
  • 1/4 cup green pepper, seeded and chopped
  • 6 cups granulated sugar
  • 2 1/2 cups cider vinegar
  • 6 ounces liquid pectin (2 pouches)

Method

  1. Sterilise eight 1/2 pint jars or four one pint jars.
  2. Wash the jalapeno peppers and remove their seeds.
  3. For a spicier result, you may choose to leave the seeds in half of the peppers.
  4. Proceed to chop the red bell pepper and the green pepper.
  5. Some cooks prefer to use only red peppers for colour.
  6. Use a food processor to achieve a very fine chop of all the peppers.
  7. Place the chopped peppers, 6 cups of sugar, and 2 1/2 cups of cider vinegar into a large pot and bring to a rolling boil while stirring.
  8. Add the 6 ounces of liquid pectin, return the mixture to a boil, and let it boil uncovered for one minutes.
  9. Take the pot off the heat and carefully skim any foam from the surface.
  10. Ladle the hot jelly into the prepared jars, clean the rims, apply the seals, and screw the lids on finger tight.
  11. Allow the filled jars to cool completely.
  12. You will hear popping sounds as the jars seal themselves.

Nutrition (per serving)

Sodium8400 mg

Recipe details

CategoryJellies
Authorandypandy