My love for jalapeños continues. The actual recipe is called Jalapeño Jelly but I call it jam, there are pieces jalapeños in it because I do not strain it.
I will be making a pepper jam next. I have sweet heat, jalapeños & green peppers that are ripe. Mom has some banana peppers that I'll put in too.
Stay tuned for my next jelly, you won't believe what the main ingredient is!
Here's the Ball Canning recipe I used.
I highly recommend you wear gloves when handling the peppers.
12 oz jalapeño peppers (about 12 med)
2 cups cider vinegar, divided
6 cups sugar
2 3-oz pouches of Ball® RealFruit™ Liquid Pectin
Green food coloring, optional
5 (8 oz) half pint glass preserving jars with lids and bands
DIRECTIONS:PREPARE boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Set bands & lids aside.
PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
ADD Ball® RealFruit® Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.