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Jalapeño Jelly

Goldhedge

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#1
I forget where I acquired this recipe... probably right here? Searched for it, but didn't find it.


Just made this batch. Instead of Jalapeño I put in some roasted Hatch chilis instead.

Says 7 but yielded eight 8oz jars which are still cooling, so I don't know how it tastes.

Diced the peppers well, but it seems they didn't cook down as I thought they might. The bigger pieces did not.


Jalapeño Jelly

About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalapeño peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups HEINZ Apple Cider Vinegar
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin (Be sure and use the pouches of liquid Certo pectin, not the crystals.)

1 Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

2 Place peppers in 6- or 8-qt. sauce pot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

3 Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

4 Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Undercooking (it must hit a full rolling boil for ONE minute) or too little pectin or sugar leads to runny jam.

Overheating - that is too high temperatures or uneven heat distribution builds excess heat which causes the pectin to break down. This is why you shouldn't double batches - due to inherently uneven heating of home cookware - commercial canning equipment is design to heat more uniform