Make this Zesty Jalapeno Lemon Jelly & share this tasty GREEN St. Patrick’s Day treat with friends and family!
Canning is a great way to make shelf-stable jellies, although these often never make it longer than a few months at my house because they are so tasty. #humblebrag This jalapeno lemon jelly recipe is spicy and sweet, so it pairs well with all types of cheeses (soft and hard). It’s also a tangy gourmet topping to add to a taco bar! If you’ve never canned before, I recommend starting out with a recipe like this because it’s fairly fail-proof. Simply follow the instructions below and get yourself a basic canning set (very large canning pot, rack, and tools to safely remove hot jars, etc.)
I ordered the 16 oz. Mason Jars for my spicy jelly on the easy-to-navigate SKS Bottle & Packaging web site.
I used the larger 16 oz. Glass Mason Jars for my spicy jelly as it’s devoured quickly at parties. 16oz = 1 pint, so this recipe will make 3 pints. If you would like to use smaller jars, the 1/2 pint size is fine as well and is also good for gift giving.
You Will Need:
Makes six 1/2 pints or three pints
- 1 3/4 cups apple cider vinegar
- 1⁄2 cup fresh lemon juice (use zested lemons)
- 7 jalapeno peppers, fresh – with seeds. If you like it less spicy, de-seed
- Lemon zest from 4 grated lemons
- 6 cups white sugar
- 5 oz of pectin (your choice of brand, but do NOT use liquid pectin for this recipe)
- 16 oz. Clear Glass Mason Jars
How to Prepare
Sterilize your jars per water bath instructions from the National Center for Home Canning Here. The Clear Glass Mason Jars will arrive sparkly and fresh, but it’s always a good idea to sterilize jars and lids as food safety is always of utmost importance.
Zest lemons with a zester. Make sure to only get the yellow portion of the lemon and not the white part underneath, as that is often bitter.
Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a food processor. Pulse to desired fineness. Stir in pectin powder. Heat the jalapeno slurry and when hot combine with sugar in a saucepan and bring to a boil.
Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out.
Carefully pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes.
Remove with canning tongs and let jars cool for 24 hours.
As the jelly sets, I will invert the jar after about an hour of cooling so all of the seeds and zest don’t settle at the bottom.
In addition to making great hostess gifts, this Zesty Jalapeno Lemon Jelly can highlight a tasty cheese and fruit platter spread.
I will simply spoon heaps of spicy jelly over some brie or cream cheese and serve with hearty crackers. It’s always a hit at parties, so make lots of jelly to get you through the holidays!
Ingredients
- Makes 6- 1/2 pints of 3 pints
- 1 3/4 cups apple cider vinegar
- 1/2 cup fresh lemon juice (use zested lemons)
- 7 jalapeno peppers, fresh - with seeds. If you like it less spicy, de-seed
- Lemon zest from 4 grated lemons
- 6 cups white sugar
- 5 ounces of pectin (powdered - do NOT use liquid for this recipe)
- 16 oz. SKS Clear Glass Mason Jars
Instructions
- Zest lemons with a zester. Make sure to only get the yellow portion of the lemon and not the white part underneath, as that is often bitter.
- Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a food processor. Pulse to desired fineness. Stir in pectin powder. Heat the jalapeno slurry and when hot combine with sugar in a saucepan and bring to a boil.
- Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out.
- Carefully pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes.
- Remove with canning tongs and let jars cool for 24 hours.
- As the jelly sets, I will sometimes invert the jar after about an hour of cooling so all of the seeds and zest don't settle at the bottom.
