Are you ready to add a fiery kick to your breakfast toast or a delightful zing to your grilled cheese? Then look no further! This post is all about creating delicious, homemade jalapeno jelly using canned jalapenos – a quick and easy way to elevate your culinary game. Forget store-bought – these easy recipes will have you enjoying the sweet heat of homemade jalapeno jelly in no time. It's perfect for adding a burst of flavor to your favorite dishes and makes a fantastic homemade gift!
Ingredients You'll Need:
This recipe makes approximately 4 half-pint jars of jalapeno jelly.
- 2 (10-ounce) cans diced jalapenos, undrained
- 4 cups granulated sugar
- 1 cup apple cider vinegar
- 1 (1.75 ounce) package powdered pectin (liquid pectin can be substituted – follow package instructions)
- 1/4 cup lemon juice (freshly squeezed is best!)
- Optional: 1/2 teaspoon red pepper flakes (for extra heat!)
Step-by-Step Instructions:
Preparing the Jalapenos:
- Open the cans of jalapenos and drain off most of the liquid. You want to keep a little bit of the liquid to ensure a good jelly consistency.
- Roughly chop the jalapenos if they are large pieces.
Making the Jelly:
- In a large, heavy-bottomed saucepan, combine the jalapenos, sugar, apple cider vinegar, powdered pectin, and lemon juice.
- Stir well to ensure all the ingredients are thoroughly combined. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. This is crucial for proper setting!
- Once boiling, continue to boil hard for exactly 1 minute, stirring constantly to prevent burning. This is a crucial step; ensure it's a full rolling boil, not just a simmer.
- Remove from heat and skim off any foam that has formed on the surface.
Jarring and Canning (optional):
- Prepare your sterilized jars and lids. You can sterilize jars by washing them in hot, soapy water, rinsing thoroughly, and then boiling them in water for 10 minutes. Make sure your lids are also clean.
- Carefully ladle the hot jelly into the sterilized jars, leaving about ¼ inch headspace.
- Wipe the jar rims clean, place the lids and bands on the jars, and tighten them fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude – consult a canning guide for specific instructions).
- Remove from the water bath and let cool completely. You should hear a satisfying "pop" as the jars seal. If any jars don't seal, refrigerate them and use them within a week.
Cooking Tips for Perfect Jelly:
- Use a heavy-bottomed pot: This will prevent scorching and ensure even heating.
- Stir constantly: This is vital, especially during the boiling phase, to prevent scorching and to ensure the pectin is properly activated.
- Don't overfill the jars: Leave that ¼-inch headspace to allow for expansion during processing.
- Check the seals: After processing and cooling, press down on the center of each lid. If it doesn't flex, the jar is sealed.
Delicious Variations:
- Sweet and Spicy: Add a pinch of cinnamon or a dash of your favorite hot sauce.
- Citrus Burst: Add the zest of an orange or lime for a brighter flavor profile.
- Honey Sweetness: Substitute honey for some or all of the sugar.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients used. This recipe is roughly 10 servings.
- Calories: Approximately 100-120
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10-20mg
- Carbohydrates: 25-30g
- Sugar: 22-27g
- Protein: 0g
This canned jalapeno jelly is a delicious and versatile condiment. It’s perfect for adding a kick to your favorite dishes. Enjoy creating your own batch and experimenting with different flavors! Whether you’re a beginner cook looking for easy recipes or an experienced chef seeking new ideas, this homemade jalapeno jelly recipe is a perfect addition to your repertoire of delicious dishes and quick dinner ideas. It's a simple and fun way to add a little heat to your healthy meals and elevate your homemade cooking.