Jalapeno Pepper Jelly

Prepare canning jars and lids as directed by manufacturer’s directions. This recipe makes 6 8-oz 1/2 pint jars…so have at least 8 jars ready, just in case.

Do not use seeds in your jelly (if you’d like it hotter then put seeds into a piece of cheesecloth or muslin packet and put into the sugar mixture…BUT TAKE IT OUT BEFORE you put the pectin in!). You can mix up the peppers if you’d like…habanero, jalapenos, bell peppers.

In a large stainless-steel pan combine the vinegar, peppers and sugar. Bring to boil over medium heat, stirring until the sugar is completely dissolved. (add the unsalted butter here if you want to use it…it helps to keep the foam down to a minimum)

Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat.

Immediately ladle the jelly into your jars leaving about 1/4″ head space. Wipe rims off and screw on bands.

4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. ADJUST FOR ELEVATION!

I live in Northern Nevada at 4400+ feet so I need to add an extra 10 minutes to the bath process.

Remove from canner and place on paper or cloth towel.

Wait about 15-30 minutes and then carefully twist or tilt jars to distribute the pepper pieces throughout the jelly while cooling.