Name: Jalapeño Pepper Jelly
Prep time: 15 min
Cook time: 15 min
Yield: 40
Ingredients: 4 pounds tart apples (e.g. Granny Smith), unpeeled and uncored, chopped into big pieces -; 6 jalapeño peppers, halved lengthwise -; 1 green or red bell pepper, seeds and ribs removed, chopped -; 1 cup cranberries (optional but recommended to help with color and with setting) -; 3 cups water -; 3 cups white vinegar -; 3 1/2 cups sugar (7/8 cup for each cup of juice) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Pepper Jelly

1. 4 pounds tart apples (e.g. Granny Smith), unpeeled and uncored, chopped into big pieces -

2. 6 jalapeño peppers, halved lengthwise -

3. 1 green or red bell pepper, seeds and ribs removed, chopped -

4. 1 cup cranberries (optional but recommended to help with color and with setting) -

5. 3 cups water -

6. 3 cups white vinegar -

7. 3 1/2 cups sugar (7/8 cup for each cup of juice) -

How to cook deliciously - Jalapeño Pepper Jelly

1. Stage

Remove the seeds and ribs from 3 of the peppers for mildly hot jelly. If you want a hotter jelly, leave the seeds and ribs in all of them.

2. Stage

Boil and mash the apples, jalapeños, bell pepper, and cranberries: Combine the apple pieces, apple cores (needed for their pectin content), jalapeños, bell pepper, cranberries (if using), water, and vinegar in a large non-reactive pot. Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the bottom of the pan where it might burn. Use a potato masher to mash up the apple pieces to the consistency of slightly runny applesauce. If the mash is too thick, add more water.

3. Stage

Strain: Spoon the mash into a fine mesh sieve, muslin cloth, or a couple layers of cheesecloth, suspended over a large bowl. Leave to strain for several hours (even overnight). If you want a clear jelly, do not squeeze or force through the mesh. Just let it drip. If you want a fuller flavor jelly and don't mind that the result won't be clear, you can force some of the pulp through the mesh. If your pulp is too thick, and nothing is coming out, you can add an extra 1/2 to 1 cup of water to it. You want to end up with about 4 cups of juice.

4. Stage

Add the sugar to juice, heat to dissolve: Measure the juice, then pour into a large, wide, thick-bottomed pot. Add the sugar (7/8 cup for each 1 cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

5. Stage

Boil until the setting point: Bring to a boil. Cook for 10 to 15 minutes, using a metal spoon to skim off the surface scum. Continue to boil until a thermometer shows that the temperature has reached 220 to 222°F (8 to 10°F above the boiling point at your altitude). Additional time needed for cooking can be anywhere from 10 minutes to 1 hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.

6. Stage

Divide between jars: Pour jelly into hot sterilized jars to within 1/4 inch from the top. Put clean lids on the jars and screw on the bands. Let cool, then store in the refrigerator for up to 6 months.