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.
This homemade jalapeno jelly is an easy (and delicious) way to preserve extra jalapenos when your plants over-produce.
6 cups granulated sugar
1 1/2 cups white vinegar
3 cups seeded, finely chopped jalapenos
1 tablespoon butter
3 ounces liquid pectin
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.
To prepare jars and flats, pour boiling water into jars and over flats and let it set a few minutes.