Sunday, August 19, 2012

Jalapeno Jelly - Corn Free

My garden produced so many jalapenos this year, that I decided to give making jalapeno jelly a try.  I combined a recipe I found at Allrecipes with the Ball Recipe that comes in the pectin box. 

This jelly was fantastic!  I added it to my homemade BBQ sauce and it was delicious!


1 large green pepper
12 jalapeno peppers
1 Tbsp shortening
1/1/2 cups apple cider vinegar
4 oz Ball Realfruit Liquid Pectin(1-1/2 pouches of liquid pectin)
6 cup sugar


Combine the green bell pepper and 12 jalapenos in the food processor or blender.  Blend until finely chopped. 

Transfer the peppers to a large saucepan.   Stir in cider vinegar and shortening. Bring to a boil.  Let simmer for 15 to 20 minutes. 

Stir in sugar until dissolved. Bring to a boil over medium-high heat. When mixture comes to a rolling boil (one that cannot be stirred down) stir in liquid pectin.  Boil for 4 more minutes.

Pour into sterilized jars leaving headroom.

Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

I couldn't wait to try it, so it isn't quite set up in this picture.
Cook's Note:
Adding 1 Tbsp of shortening helps keep the foam down when it boils.  You can omit it if you would like.

Last time I inquired, the liquid Ball pectin was corn free.  Be sure to check ingredients before using if you are corn free.   Manufacturers change ingredients often.

Uses for Jalapeno Jelly:

* on cheese and crackers

*on fried oysters

* on a savory thumbprint cookie

*a glaze for grilled meats

* brush on grilled shrimp

* a spread for a Monte Crisco sandwich

*add to BBQ sauce

* brush on stone fruit and grill

*add to Italian Salad Dressing

* dipping sauce for fried foods

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