Sweet Hot Jalapeño Jelly
Sweet Hot Jalapeño Jelly Recipe
- 3/4 cup chopped red bell peppers
- 3/4 cup chopped green bell peppers
- 1/3 cup diced and seeded jalapeños, leave some seeds in for added heat if you want
- 2 3/4 cups sugar
- 1/2 cup red wine vinegar
- 1 tbsp freshly squeezed lime juice
- 6 tbsp Certo liquid pectin
- Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large stock pot (6 quart is a good size) over medium heat. Heat until warm and sugar is dissolved.
- Fill your canning pot 2/3 full with water and put in on the stove on high heat, keeping the cover on. In another big pot place several clean jars and lids and fill with water. Place this pot on the stove and boil on med-high heat.
- Pour the mixture in a blender or food processor and blend for 5 seconds. Return blended mixture to the stock pot and bring to a boil. Skim off any foam that rises to the surface with a large spoon or spatula. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring to a boil. All the while continuing to skim any foam that rises to the surface. Remove from heat.
- Working quickly, take the pot of boiling jars and begin removing one jar at a time with jar lifter. Wipe the inside of the jar dry. Fill jar with jelly using ladle, leaving a 1/2 inch of headspace. After the jar is filled, wipe the rim clean with a damp cloth and retrieve a hot lid from the pot. Wipe the the lid dry, place it on the jar and tighten a clean ring on it. Once you have enough jars filled to fill your canning pot (mine can hold 12 regular mouth 1/2 pint jars and 8 wide mouth 1/2 pint jars) begin placing them in one at a time using jar lifter. For boiling water method, do not double stack jars. Make sure that water covers the tops of the jars by at least 2 inches. Cover the canning pot with lid and return to boil. When it starts boiling, then you can set your timer and boil for 10 minutes. After 10 minutes, use your jar lifter and carefully remove and set on a wire cooling rack. You should hear the lids pop as they seal as they gradually cool down.
- Once they are cool enough to handle remove the rings to prevent rusting. Leave the jars to cool over night and to finish setting. It will take 12 to 24 hours to fully set. Make sure not to move the jars during this time. In the morning double check to make sure each of your jars sealed properly. You can do this by pressing on the center of the lid. If the lid gives and pops back the jar is not sealed. If the lid does not give but stays firmly in place then the jar is sealed. When the jars are completely cool, then the jelly in the jars should be set and you can store them in a cool dry place for up to a year.
- If you have left over jelly that doesn’t fill a jar you can place it in a jar or other contain and refrigerate and eat the next day.
~This is not a tested canning recipe. It is very similar to several tested canning recipes.~
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