Jalapeno Jelly – 2 recipes

Jalapeño Jelly – 2 ways

This is 2 different recipes, one using liquid pectin and one using powdered pectin.  Remember to always wear gloves when working with hot peppers!  I personally prefer the liquid pectin recipe, but sometimes, I’m ready to make the jelly and only have powdered on hand.   This is a great appetizer for last minute parties – serve over cream cheese with wheat crackers.

Powdered Pectin

yield approximately 6 half-pints

¾ lb seeded/cored jalapeños (can also mix in sweet peppers)
1 T lemon juice
2 c apple cider vinegar, divided
2 pkgs dry pectin
6 c sugar
¼ t butter (optional, reduces foam)

Puree peppers in 1 c vinegar.  In large pot, combine puree, lemon juice, and 1 c vinegar.  Add pectin, stir until dissolved.  Add butter and bring to a rolling boil, stirring constantly.  Add sugar.  Return to a rolling boil, boil hard for 1 minute.  Remove from heat.  Skim foam if necessary.  Place hot jelly into hot jars leaving ¼ inch headspace.  Wipe rims and place 2-piece lids.   Process in a boiling water canner for 10 minutes.

Liquid Pectin (I prefer this one)

yield approximately 6 half-pints

¾ lb seeded/cored jalapeños (can also mix in sweet peppers)
2 c apple cider vinegar, divided
2 pouches liquid pectin
6 c sugar
¼ t butter (optional, reduces foam)

Puree peppers in 1 c vinegar.  In large pot, combine puree, sugar, and 1 c vinegar.  Begin to heat, stirring to dissolve sugar.  Add butter and bring to a boil, stirring constantly for 10 minutes.  Add liquid pectin.  Return to a rolling boil, boil hard for 1 minute.  Remove from heat.  Skim foam if necessary.  Place hot jelly into hot jars leaving ¼ inch headspace.  Wipe rims and place 2-piece lids.    Process in a boiling water canner for 10 minutes.

See my post on dandelion jelly and jelly canning tips for more detailed information.

*Please note* If you are selling jelly under your state’s cottage laws, be sure to check the rules!  In my state, Kansas, you cannot sell pepper jelly as made above unless you have a commercial kitchen, food license, etc due to the acid and sugar content.  But you can sell pepper jellies with certain pepper powder or vinegars.  If varies state to state, so be sure to look up the rules for your area!

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