Friday, June 14, 2013

Learning to Preserve: Easy Jalapeño Jelly

My gardening skills and ability to preserve my harvest are novice but, I am learning fast.  I shied away from preserving because I thought it was too complicated, and time consuming.  It can be time consuming but it is surprisingly easy.  Honestly, I find it relaxing.  It allows me time to just focus on the process and the volume of jars filled with garden goodness at the end is my prize.

Preserving fresh garden vegetables or fruits are superior in quality and taste. It is better than almost anything you can pick off the shelf at your local grocery store.  More importantly, you can enjoy your garden harvest or your farmer market special all year.

I planted extra jalapeños and other varieties of hot peppers this season with the idea of preserving them in salsas, hot sauces, and in jam and jellies.

My vision last summer was to take a crack at making jalapeño jelly with the idea of spreading it on a block of cream cheese and using it as a glaze for pork, seafood and chicken.  I like to keep things simple and started out with an easy to prepare jalapeño jelly recipe.  My first taste was on my morning toast and it was quite tasty.


Easy Jalapeño Jelly
Makes about five 8-ounce (250 mL) jars
Recipe from Ball Complete Book of  Home Preserving


Ingredients:
12 oz (350 g) jalapeño peppers, stemmed seeded and deveined
2 cups (500mL) cider vinegar, divided
6 cups (1.5 L) granulated sugar
2 pouches (each 3 oz/85 mL) liquid pectin
Green food coloring (optional)
Note: I did not add food coloring 

Directions:
1. Prepare canner, jars and lids.

2.  In a blender or a food processor fitted with a meta blade, puree peppers and 1 cup (250 mL) of the vinegar until smooth.

3.  In a large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup (250 mL) vinegar and sugar.  Bring to a boil over high heat and boil, stirring constantly, for 10 minutes.  Stir in pectin.  Boil hard, stirring constantly for 1 minute.  Remove from heat, stir in food coloring, if using, and quickly skim off foam.

4.  Quickly pour hot jelly into hot jars, leaving 1/4-inch (0.5 cm) head space.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

5.  Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

Enjoy!

Pin It

24 comments:

From the Kitchen said...

Alas, I don't have a garden or a canner but I really like jalapeno jelly in all the ways you mentioned. I can get the peppers at the farmers' market but wonder if I could rig up a canner? Will have to explore that possibility.

Best,
Bonnie

Michelle said...

I admire your canning ability. I freeze quite a bit of our garden bounty, but haven't canned anything....yet!

Pam said...

I need to make this!

Kalyan P said...

looks delicious & mouthwatering!

Sam @ My Carolina Kitchen said...

Your homemade jelly looks amazing Velva. What a great idea to make your own. We buy local jalapeno jelly at our farmer's market and my husband's favorite flavor is jalapeno raspberry. Probably would be even better if I made my own...
Sam

T.W. Barritt at Culinary Types said...

Great work! I'm hoping to can some blueberry jam next month when the picking is at peak.

Marguerite said...

What a great idea! I love jalapeno jelly and can't wait to try this recipe! You make it sound so easy!

Dining Alone said...

My husband would LOVE this!

Karen said...

I made some jalapeno jelly last year and it really is good over cream cheese. I remember years ago when I started canning thinking that it was difficult, but you're right... it's easy and fun!

That Girl said...

i decided a few years back that preserving is great if you have a garden, but too much if you're going out to buy all the ingredients!

tasteofbeirut said...

I love jalapeño jelly, especially since it is a popular item in Texas; I have never made any but I am keeping your recipe as a guide. Love it with cream cheese, yum!

Big Dude said...

Looks really good Velva and a nice use of your peppers. My aunt used to make various pepper jellies and I enjoyed them as you described with cream cheese. As you may know we've been canning for years and "Keeping The harvest" is my go how-to bible - http://www.amazon.com/Keeping-Harvest-Preserving-Down---Earth/dp/0882666509/ref=sr_1_1?s=books&ie=UTF8&qid=1371381384&sr=1-1&keywords=keeping+the+harvest

Ramona JapaneseRedneck said...

I like your recipe, a lot of the other pepper jelly recipes have bell pepper in them.

I have bell pepper, so this is great.

We Are Not Martha said...

Best idea! Some day I will have a house with a garden and jalapenos will grow everywhere :)

Sues

Tina said...

I may need to get your advice on canning. I want to make strawberry jam but it seems like an arduous task. May I call you? :-)

Rambling Tart said...

Ohhhh, you have no idea how happy you've made me posting this!! :-) I have the best memories of slathering my hamburger with pepper jelly when I lived in Oklahoma. I have got to make this asap. :-)

SavoringTime in the Kitchen said...

My most rewarding canning experience has been with pepper jelly! This recipe sounds wonderful, Velva.

WizzyTheStick said...

Always promising myself to try canning my own food. This is inspiring.

Catherine said...

Dear Velva, Jalapeño jelly sounds GREAT!
I bet it is. I love sweet and spicy. It is wonderful that you are learning how to do these things. I have never attempted this but just might give it a try.
Blessings dearest. Catherine xo

Lori said...

I'm crazy for pepper jellies. I made a Scotch Bonnet pepper jelly last year. None of those peppers this year though, so this jalapeno jelly would be perfect.

Donalyn @ The Creekside Cook said...

I looooove jalapeno and other hot pepper jellies - waiting for the jalapenos to grow!

Martha@SeasideSimplicity said...

Great idea! I've never thought about doing anything with my peppers other than using them fresh or making hot sauce. My family would LOVE this!

Chris said...

I know I could use this in several ways, thanks for sharing!

grace said...

pepper jelly is one of my favorite things on this earth, velve--kudos to you for recognizing its amazingness. :)

Post a Comment

Related Posts with Thumbnails