This
year for our Thanksgiving Dinner we enjoyed my famous Jalapeno Pepper
Jelly. Be the talk of your family get-together by preparing
this for every holiday dinner.
A
few years ago while attending the Hillsboro
Arts & Crafts Fair in
Hillsboro, KS… I tried a jelly I never thought I would like
called Jalapeno
Pepper Jelly,
also known as Green Pepper Jelly. Don’t get me wrong, I like
jalapenos, but I don’t like them really hot and I don’t care for
them often.
Jalapeno Pepper
Jelly is usually served on top of a block of cream cheese and
served with either crackers or tortilla chips.
When I was
gifted a few weeks ago with literally bags of jalapenos… I almost
was a hot mess… just kidding but I did freak out a bit! I pickled
jalapenos but I did want to make some Jalapeno Pepper Jelly for
Christmas dinner and Thanksgiving too.
After different
trials of Jalapeno Pepper Jelly this is the one I
absolutely LOVE!
Jalapeno Pepper Jelly Ingredients…
- 3 cups Green Peppers, washed, seeded and cut into chunks
- ½ cup Jalapeno Peppers, washed, seeded, ribs removed and cut into chunks
- 3 cups White Vinegar
- 6 ounces Liquid Pectin
- 3½ Tbsp Dry Pectin
- 13 cups Sugar
Jalapeno Pepper Jelly Instructions…
Place all
peppers in a large food processor and process until well chopped and
almost liquified. If you need to add some vinegar to help your food
processor do it’s job that’s OK.
Place peppers
in medium stockpot, add the rest of your vinegar and bring to a
boil.
Once it boils,
add sugar and return to boil. Reduce heat add in Pectins and stir
well. Add desired amount of Green Food Coloring.
Now
you are ready to can it!
To
Can you will need…
- 1 large heavy roasting pan
- 11-½ pint jars
- 1 canning funnel
- 1 jar gripper
- 1 pair of tongs
- 11 lids
- 11 rings
- 1 ladle
- 1 large stock pot
- 1 small pot
- wire cooling racks
When canning
water bath items, here is my system. I have all of my jars pre-washed
and a large pan out that they all fit into.
This
is the pan I use! It is made by Pampered Chef and you can order
one here!
I highly recommend this particular type of pan because it is durable
and heavy.
On my stove I
have a large stock pot full of boiling water, a very small pan of
water on the stove boiling and canning utensils.
Use the jar
grippers and submerge the clean jars into the boiling water and hold
them there for a few seconds. I always shake mine around just in case
there are air bubbles so I’m sure everything is sterilized.
The first few
jars I do sterilize, I usually keep them full of boiling water and
dump the boiling water into the large roasting pan. That makes it so
the sterilized jars are sitting in the pan with hot water… this
keeps the jars warm while processing them so they will still be warm
when you place them in the large stock pot to complete them.
Once the jars
are all sterilized I use the funnel and a ladle to fill the
sterilized jars with my Jalapeno Pepper Jelly. Make sure to leave ½
inch of headspace in the jars for expansion.
Once the jars
are filled, remove the funnel from the last jar and wipe all of the
rims of the filled jars with a clean damp wash cloth or towel.
Place the lids
in the small pot of boiling water and use the tongs to remove them
and place on each jar.
Ensure you do
not touch the seal with your fingers at any time. Once the lids are
placed on the jars, tighten with the rings. Not too tight, just make
sure they are closed well. They will not seal if the rings are too
tight.
Once
the rings are on, place the jars with the jar gripper into the large
pot of boiling water. Once all the jars are in the pot, the water
should be covering all of the jars by at least an inch. If your pot
is too full of water, just remove some if needed. I’ve had to do
that a few time and used my glass classic
batter bowl and
it worked very well for me. Just as long as the water is not
overflowing when boiling, you should be OK.
Once the water
returns to a boil, boil the jars for 10 minutes.
When
done, remove the jars with the jar gripper onto a wire
cooling rack.
Leave the jars and do not move them until they are completely cooled.
You will hear the jars seal while cooling.
When they are
completely cooled, check the tops to make sure they are sealed. If
the lid pushes down when you check it, it did not seal and you will
need to refrigerate that jar.
Make sure when
you put them “up”, remove the rings and wash and dry them… they
are reusable, wipe the jars down completely and label and date the
lid of the jar. Store them in a cool dry area.
The
last several batches I have canned, everyone of my lids have sealed.
This is how I water bath can. I have learned over the years of
canning different things there are many ways to can. To learn more
visit the National
Center for Home Food Preservation.
I
hope you enjoy this recipe throughout the year and come back and
enjoy more recipes on my blog. Another great recipe to can is Salsa
Verde.
Until next time…
eat well!
Reblogged
from www.AmericanKountry.com.



