Ingredients
2 3/4 Cup of chopped jalapenos
6 1/2 Cups of Sugar
1 tbsp. butter
1 1/2 Cup White Vinegar
1 Pouch (3fl oz.) Pectin
5 or 6 Jars depending on the jar size
Instructions - Including Canning
Fill canning pot half way with water and bring to a boil. Add your jelly jars to the boiling water for 10 minutes.
In a separate pot Boil 1 1/2 cup White Vinegar with 6 1/2 Cups of Sugar stir while bring to a boil.
Clean jalapenos, the more seeds you remove the less spicy it will be, cup into small pieces.
Add peppers and butter into the sauces pan and bring to a boil again.
Stir in 1 package of Pectin and boil for 1 minute.
Remove Jelly jars from canning pot
Pour Jelly into glass Jars using a funnel and put the lids on. Screw the lid on enough so it stays on but not tight.
Place jars into canning rack and slowly lower the rack into the boiling canning pot.
Leave Jelly filled jars in the canning pot for 10 minutes.
Carefully remove rack from the canning pot, place jars on a towel and let sit for 24 hours.
You should hear the top pot which means they have sealed. Sealed Jelly will stay good for up to 1 year. If the jars do not seal, no worries, they are still going to taste great they will just need to be used within the next few months.
Uses for Jalapeno Jelly
Jelly Spread - Use a cracker put cream cheese and a spoon full of jalapeno jelly on the cracker, serve as an snack or appetizer.
Use as a rub on chicken.
Serve as a dipping sauce for chicken.
Use on bagel with cream cheese.
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