Jalapeno Jelly #1

This Jalapeno Jelly is a vibrant condiment that balances sharp heat with sweet fruitiness. Made with fresh jalapenos, Anaheim chilies, apple cider vinegar, and sugar, it offers a complex flavor profile that is both tangy and mildly spicy. The texture is smooth and spreadable, making it an excellent accompaniment for cheese plates, burgers, or roasted vegetables. It&# 226;ÂÂs a fantastic addition to holiday spreads or everyday meals, adding a unique kick to savory dishes. Easy to can for long-term storage, this jelly captures the fresh essence of peppers in every jar, providing a delightful contrast to rich, fatty foods.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 2573.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Jalapeno Jelly is a vibrant condiment that balances sharp heat with sweet fruitiness. Made with fresh jalapenos, Anaheim chilies, apple cider vinegar, and sugar, it offers a complex flavor profile that is both tangy and mildly spicy. The texture is smooth and spreadable, making it an excellent accompaniment for cheese plates, burgers, or roasted vegetables. It&# 226;ÂÂs a fantastic addition to holiday spreads or everyday meals, adding a unique kick to savory dishes. Easy to can for long-term storage, this jelly captures the fresh essence of peppers in every jar, providing a delightful contrast to rich, fatty foods.

Ingredients

3 cup Apple cider vinegar
10 cup Sugar
20 Jalapenos, stemmed, seeded,
3 large Anaheim chilies, seeded and finely diced
12 oz Liquid pectin

Directions

1
Finely dice the Anaheim chilies and jalapenos, ensuring all seeds and stems are removed.
2
In a large saucepan over high heat, combine the apple cider vinegar and sugar.
3
Bring the mixture to a boil, stirring constantly until the sugar is completely dissolved.
4
Reduce heat to maintain a gentle simmer.
5
Add the diced jalapenos and Anaheim chilies to the pan.
6
Simmer for 10 minutes, skimming any foam that rises to the surface.
7
Stir in the liquid pectin and return the mixture to a rolling boil.
8
Boil hard for exactly one minute, stirring constantly.
9
Remove from heat and let the mixture stand for 20 minutes to cool slightly and thicken.
10
Ladle the hot jelly into hot, sterilized jars.
11
Seal the jars with paraffin wax or process according to safe canning guidelines.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2573.6kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 26.4mg2%
Total Carbohydrate 657.0g219%
Dietary Fiber 10.2g41%
Sugars 645.1g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety First: When handling jalapenos and Anaheim chilies, wear gloves to prevent capsaicin from irritating your skin or eyes. Wash hands thoroughly after preparation.

Substitutions: If liquid pectin is unavailable, you can use powdered pectin, but you will need to adjust the instructions by mixing it with the sugar before adding to the vinegar.

Storage: For best quality, store sealed jars in a cool, dark place. Once opened, refrigerate and consume within 3-4 weeks. If using paraffin wax for sealing, ensure the jars are stored upright and check seals before use.

Serving Suggestions: This jelly pairs exceptionally well with sharp cheeses like cheddar or brie, smoked meats, burgers, and grilled chicken. It adds a sweet kick to savory dishes.

Heat Level: The heat level depends on the specific jalapenos used. Remove seeds for milder jelly or leave some in for extra spice.

Keywords: jalapeno jelly, anaheim chili, preserves, spicy condiment, apple cider vinegar, sweet and heat, cheese board, caning recipe, pepper jelly, homemade jam, liquid pectin, grilling accompaniment, vegan condiment, holiday appetizer, chili preserve

Read it online: https://www.chefs-mate.com/recipe/jalapeno-jelly-1/