Jalapeño Jelly

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir in remaining finely chopped jalapeño peppers.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Ladle into sterile jars leaving 1/4-inch headspace.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Store in a cool place. Refrigerate jelly after the seal is broken.'}

📊 Nutrition Facts

Per serving (32 servings total)