Jalapeno Jelly
Homemade Jalapeno Jelly is easier than you would think and so delicious on all the things. Slather it on hot cornbread, a juicy burger or use it as a dip.
Servings 3 cups
Ingredients
- 4 large jalapenos (or 6 small)
- 1 cup apple cider vinegar
- 3 cups granulated sugar
- 1 tsp. butter
- 1/4 cup liquid pectin (a little less than a 3 oz. package)
Instructions
- Remove the stems of the jalapenos. Slice in half lengthwise and remove the seeds and ribs. Chop into big chunks then add to a food processor or blender. Add apple cider vinegar. Process until very finely chopped but not smooth.
- Add jalapeno mixture to a saucepan along with the sugar and butter. Place over medium heat and bring to a boil. Cook, boiling, for 3 minutes. Stir in liquid pectin and boil another minute. Remove from heat and carefully pour into jars.
- Leave jars on the counter without their lids until they have cooled to room temperature. The jelly will thicken as it cools.