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
- 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)
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.