Recipe: Jalapeno Jelly 3 Ways
Make a trio of different flavored jalpeño jellies for a fun party appetizer with a cheese plate. Use to spice up a grilled cheese sandwich or spread on top of a bagel with cream cheese.
- 3/4 lb. fresh jalapeño peppers
- 2 cups apple cider vinegar, divided
- 6 cups sugar
- 2 pouches Ball® Liquid Pectin*
- green food coloring (optional)
- Choose ONE of the following flavor options per batch of the base recipe:
Triple Chile Jalapeño Jelly:
- 2 tsp. Crushed Urfa Chiles
- 2 tsp. Crushed Aleppo Chiles
Raspberry Jalapeño Jelly:
- 2 Tbsp. Natural Raspberry Extract
Holiday Jalapeño Jelly:
- 3 Tbsp. Mulling Spices
- 4 4" Indonesian Cassia Cinnamon Sticks
*Liquid pectin can be found in the canning accessories section of your local grocery or hardware store and is important to the consistency and texture of the final jelly.
Wash jalapeños, remove stems and seeds, and roughly chop. In a food processor or blender, puree peppers with 1 cup of the vinegar until smooth. Combine puree and remaining 1 cup vinegar and sugar in a large pot. Bring to a boil and add desired spice flavoring. (For Holiday Jalapeño, secure Mulling Spices in a muslin bag or cheesecloth to steep in chile-mixture.) Boil seasoned mixture for 10 min, stirring constantly. Stir in liquid pectin and return to a rolling boil for 1 more min., stirring constantly. Remove from heat, skim off any foam and stir in food coloring if using. Ladle hot jelly into sterilized half-pint jars, leaving at least 1/4-inch headspace. (For Holiday Jalapeño, remove bag of Mulling Spices before filling jars and add one cinnamon stick to each jar.) Seal with two-piece caps and either cool on countertop and store in refrigerator or process for 10 min. in a boiling water bath. Use within a 3 months.