This condiment is sweet and has just enough kick to it to make things interesting.
Preparation Time: 15 minutes
Cooking Time: 10 minutes for jalapeno jelly; 10 minutes for hot water bath (canning)
Serves: Makes four 1/2 pint jars
- 3/4 lbs jalapeno peppers, washed, seeded (or not), chopped.
- 1/4 lbs cubanelle peppers, washed, chopped.
- 4 cups organic raw cane sugar
- 2 cups apple cider vinegar
- 1 tsp kosher salt
- 2/3 packet of dry fruit pectin
- Wash jalapenos, cut off the stem, slice the pepper in half lengthwise, remove stems and white membrane (or not), chop and place in a food processor.
- Wash 1-2 cubanelle peppers, remove the stem, chop, place in the food processor with the jalapenos. (Cubanelles are not hot so you can use the entire pepper.)
- Pulse the peppers in the food processor to your desired consistency, chunky or smooth.
- Put the mixture into a medium sized stainless steel sauce pot, add the powdered pectin, sugar, salt, and vinegar, boil for 10 minutes.
- Place in serving bowls and chill in the fridge to set (about 1 hour).
- The jalapeno and cubanelle jelly is ready!
- If canning the jalapeno jelly:
- If canning, immediately ladle the mixture into hot 1/2 pint jars, leave about 1/4 inch space between the top of the mixture and the rim of the jar, wipe the rim of the jar, place the lid and screw the cap on hand-tight.
- Carefully place the jars into a boiling hot water bath for 10 minutes, remove and allow to cool to room temperature. You should hear a popping sound after a while. That is the sound the lids make when the mixture has cooled and created a vacuum in the jar. If you don’t hear the sound then assume that the jar does not have an airtight seal. This doesn’t mean the jelly is bad. It just means that it didn’t fully pasteurize and the jar must be refrigerated to be safe.