Ingredients for Hot Jalapeno Pepper Jelly
- Jalapeno Pepper
- Cranberry Juice Cocktail
- Vinegar
- Sugar
- Liquid Fruit Pectin
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How to Make Hot Jalapeno Pepper Jelly
- Wash and finely chop the jalapeños, removing seeds and membranes for less heat or leaving them in for extra spice.
- Combine jalapeños, lemon juice, and pectin in a large saucepan. Stir well to combine.
- Add sugar and bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, continue to boil hard for 1 minute, stirring continuously to prevent burning.
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jelly into sterilized jars, leaving ¼ inch headspace.
- Wipe the rims of the jars clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes.
- Remove jars from the canner and let them cool completely. You should hear a popping sound as the jars seal.
- Once cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
0g
Carbs
4g
