Spice Up Your Pantry with Jalapeño Jelly!

As my gardening season is approaching the end, I have found that my pepper plants are still producing an abundance of fruit, especially my Jalapeño. With my pantry fully stocked with salsas, I needed to explore an alternative way to put up these peppers. I instantly thought of my mother-in-law, who would make a mild "Pepper Jelly" yearly. She would serve it with cream cheese and crackers at family dinners. We all enjoyed it and found it to be a little sweet. Mom did not like spice at all, but we kids loved it. Therefore, I decided to explore a spicy alternative and found Jalapeño Jelly. In this article, I will guide you through preserving a Jalapeño Jelly that will have your taste buds dancing and how to use it to add a spicy kick to your culinary creations.

  

Jalapeño Jelly

Yields approximately five half-pint

Ingredients:

12 ounces Jalapeño Peppers (~12 medium)
6 cups Sugar
2 cups Cider Vinegar divided
2 three-ounce pouches Liquid Pectin
Food Coloring optional

Caution: Wear gloves and do not touch your face while handling or cutting jalapeño peppers. If you do not wear gloves, wash your hands thoroughly with soap and water before touching your eyes or face.

Procedure:

1. Wash and rinse jars and lids; keep jars hot until ready to use. Follow the manufacturer's directions for lid preparation.
2. Purée the jalapeños in a food processor or blender with 1 cup of vinegar until smooth. Do not strain.
3. Combine purée with the remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil for 10 minutes, stirring frequently.
4. Quickly stir in the liquid pectin. Return to a full rolling boil. Stirring constantly, boil for precisely 1 minute. Remove from heat and add food coloring if you want. Skim foam if necessary.
5. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
6. Process in boiling water canner or atmospheric steam canner according to Table 1.

Processing time for Jalapeño Jelly with Added Pectin
	Process Time at Altitudes of

Style of Pack	Jar Size	0-1,000 feet	1,001-3,000 feet	3,001-6,000 feet	Above 6,000 feet
Hot	Half Pints	10 Minutes	15 Minutes	20 Minutes	25 Minutes

Now that you have produced your Jalapeño Jelly, I will share an original recipe and how I utilize it to create a delicious meal.

Sweet and Spicy Jalapeño Glazed Chicken

Yields about four servings

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup Jalapeño Jelly
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon olive oil

Instructions:

Season and Sear Chicken:

• Season the chicken breasts with salt and pepper. Add olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides. Remove and set aside.

Prepare the Glaze:

• In the same skillet, add minced garlic and grated ginger. Cook for about a minute until fragrant. Add Jalapeño Jelly and soy sauce, stirring until well combined.

Simmer and Glaze:

• Return the seared chicken to the skillet. Spoon the glaze over the chicken and let it simmer for 5-7 minutes until cooked.

Serve and Enjoy:

• Plate the chicken and drizzle with extra glaze. Garnish with chopped green onions or sesame seeds. Serve with rice and vegetables.

 

I hope with this Jalapeño Jelly in your pantry, you embark on a spicy culinary adventure. Whether you're glazing chicken, spicing up sandwiches, or serving it as my mother-in-law did with cream cheese and crackers, this homemade jelly will tantalize taste buds and elevate your dishes.

Until next time, keep canning and savoring the fruits of your labor!

Recipe - Ball Jalapeño Jelly  Link 

Photo credit: Nicole D George