Jalapeno Pepper Jelly

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.

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Until next time… eat well!

Reblogged from www.AmericanKountry.com.