Jalapeno Jelly
(Used in this project: Canning Labels and Diamond Tags in Candystripes style.)
Jalapeno jelly has been one of my favorite things since the day my grandmother gave me my first jar. That’s why I couldn’t wait to make a batch of my own with the jalapenos from my garden this summer. A funny thing happened, though. After the first batch was made, I found myself making another, and another. I couldn’t stop! And now I have more than enough jars to give away as gifts this Christmas.
Jalapeno jelly is sweet and spicy, so it makes an excellent gift for your friends and family who are addicted to fiery foods. Not only that, but it’s really simple to make, especially if you have a food processor. I like it best served on crackers with chevre or cream cheese, or in a sandwich with peanut butter for a spicy PB&J.
Jalapeno Jelly
• 12 oz jalapeno peppers (about 12 medium)
• 2 cups cider vinegar, divided
• 6 cups sugar
• 3 oz pouch liquid pectin (I used Ball Realfruit)
Puree peppers in a food processor or blender with 1 cup cider vinegar until smooth. Do not strain the puree. Combine puree with the remaining vinegar and sugar, and bring to a boil over high heat. Boil for ten minutes, stirring frequently. Add the entire pouch of pectin, and return to a hard boil for one minute, stirring occasionally. Remove from heat.
To make refrigerator jelly: Ladle hot jelly into hot, sterile jars. Cool to room temperature (about 30 minutes). Refrigerate the jelly or serve immediately. Stays good for 3 weeks in the refrigerator.
To make a fresh preserve: Ladle hot jam or jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims, center lids on jars, and apply bands. Tighten bands until they’re fingertip tight. Boil jars in a boiling water bath for ten minutes. Remove the jars and allow them to cool to room temperature. Remove bands to check seals, and store in a cool, dry place for up to one year.
Source: Ball Realfruit Pectin Insert.
To label my jars of jalapeno jelly, I chose mint colored tags and labels in the style of candystripes.
Used in this Project:
- Diamond Tags • I chose the “Candystripes” style in Mint.
- Canning Labels • I chose the “Candystripes” style in Mint.
More homemade gift ideas from Lindsay Jewell…
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Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.
I just made some of the jalapeno jelly and it is amazing everyone loves it and my wife enjoys arts and crafts. So we decided to take your advice and that is what we are doing for Christmas gifts, with making the jelly and her doing the tags. I also just made some apple jelly with fruit juice turned out real good aswell. I did not know how easy it is to make jelly i thought it would be a hard process. One more thing have you ever made a pumkin jelly for the holidays. Please let me know.
I’m really glad you folks liked the jalapeno jelly recipe! Unfortunately, I’ve never made pumpkin jelly because the National Center for Home Food Preservation says pumpkins aren’t safe for canning. I wish there was a way around it, but it’s better to be safe than sorry.
Here’s the link with the information on pumpkins if you’re interested in reading: http://www.uga.edu/nchfp/tips/fall/pumpkins.html