Reprinted with Permission from BallHomeCanning.com
12 ounces rinsed and stemmed jalapeño peppers (about 12 medium)
2 cups cider vinegar, divided
6 cups granulated sugar
1 3-ounce pouch Ball® RealFruit™ Liquid Pectin
Green food coloring, optional
5 Ball® (8 oz) half pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set bands aside.
While wearing latex gloves, cut stems from fresh jalapeños, then cut peppers in half. Remove the seeds from the jalapeños for a less spicy jelly (Helpful hint: Run a teaspoon along the inside of each cut jalapeno to remove the seeds), or leave the seeds in if you’d like very spicy jelly.
Coarsely cut peppers, then place in a food processor or blender with 1 cup of vinegar. Puree until smooth. Do not strain.
Pour pureed jalapeño mixture into a medium pot along with the remaining 1 cup vinegar and all of the sugar.
Bring the mixture to a boil over high heat. (Be very careful here, this mixture WILL foam up and over the top unless you are careful.) Just as it starts to come to a boil, lower heat and with a ladle, skim off any foam. Then, increase the temperature under the pot to a point where it will gently boil, but not rise up and over the top.
Boil for 10 minutes then while whisking, add one pectin pouch and boil hard for an additional minute. Remove from heat, skimming any additional foam if necessary.
We chose not to add the optional green food coloring to our jelly. But if you’d like your jelly to be a darker green, add one or two drops and stir to combine.
Ladle hot jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center.
Keywords: Jalapeño Jelly