Leslie’s Jalapeño Jelly:
16 medium jalapeño peppers, each 4-to-5 in. in length, divided
1-½ c. cider vinegar
A pinch or grinding of salt
4-¼ c. granulated sugar
4 oz. (120 mL) liquid pectin (see Note)
Leaving ¼-in. headspace, ladle into sterilized jars (see Further Note). Seal with new, never-used lids that have been immersed in simmering water. Screw lids on moderately tight; screw more tightly after processing jars 30 min. in hot-water bath (see One Last Note).
As I read over the instructions for this recipe, I fear I’ve made everything sound very complicated. I promise you, it’s not! Leslie and I want you to enjoy your canning experience - particularly with a jelly as delicious as this one - but we also want you to do it with confidence and in safety.
|Use 16 medium-sized jalapeños, divided into two batches.|
|Chop them and bell peppers.|
|In batches, chop jalapeños with seeds and seeded bell peppers.|
|The result will be a very fine chop resembling relish.|
|Spoon them into a large pot.|
|Very large! You’ll need it as the recipe progresses.|
|Add cider vinegar. Bring just to the boil before simmering.|
|Leslie affixes a reusable jelly bag over a clean pitcher.|
|A great improvisation and smart thinking!|
|As the pepper-vinegar mixture simmers, section and|
seed four remaining jalapeño peppers
|Use hand chopper for a fine dice|
|This is the result!|
|And this is the hand-chopper! I want one of these, Santa!|
|As for those cooked peppers …|
|Spoon them into jelly bag, allowing the jelly to drip through.|
|Immerse jars in boiling water to sterilize at least 15 min.|
|Measure 1 c. pungent pepper juice.|
|Return juice to pot in which peppers were cooked.|
|Add sugar ...|
|And a grinding of salt.|
|Bring to rolling boil 1 min.|
|Add pectin ...|
|And seeded, finely chopped jalapeños. Stir well.|
|Transfer jars from simmering water when ready to use. |
Lids and screw tops await in more simmering water.
|Ladle hot jelly into hot jars.|
|Wipe any drips from jar with clean paper towel. Center |
lid over jar top; screw ring moderately tight.
|Process jars 30 min. in boiling hot-water bath. This is|
Leslie’s improvisation in place of a large canner!
|Re-tighten lids of processed jars. All done in less than 2 hr. |
from start to finish! Estimated cost: $1.25 per jar.