What do you do when your jalapeno plants are producing way more peppers than you bargained for? Well… you can can ’em, pickle a few, freeze some, or you can make homemade jalapeno jelly.
I’ve done it all, but the homemade jalapeno jelly is by far my favorite for consumption at a later date. It’s just so good in so many ways. You can put it on toast, pour it over cream cheese as a delish appetizer spread for crackers, or you can use it in a glaze for beef short ribs, which happens to be my personal fave. 🙌
Oh also… I have a YouTube video up where you can watch me make the jelly. 👇
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Homemade Jalapeno Jelly
Description
This homemade jalapeno jelly is an easy (and delicious) way to preserve extra jalapenos when your plants over-produce.
Ingredients
6 cups granulated sugar
1 1/2 cups white vinegar
3 cups seeded, finely chopped jalapenos
1 tablespoon butter
3 ounces liquid pectin
Instructions
Get a pot out and pour in the sugar and vinegar. Heat it over medium-high heat
Add the jalapenos and butter to the boiling sugar vinegar mixture. Turn down the heat to medium heat and simmer for 5-10 minutes. Squeeze in the pectin (if you’re using the packet pectin) simmer for about a minute before removing the jelly from the heat.
Pour the hot jelly into your prepared jars*, put (prepared) flats and rings on. Tighten the rings and cool on the counter until the flats pop down and store in the refrigerator for up to 3 months. Or if it’s shelf-stable jelly you’re after, process the jars of jelly for 10 minutes in a boiling water bath.
Notes
To prepare jars and flats, pour boiling water into jars and over flats and let it set a few minutes.
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.