Zesty Jalapeno Lemon Jelly

Zesty Jalapeno Lemon Jelly

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School is back in full swing and thankfully I have a bit more time during the day to start planning for the rapidly approaching holiday season. Now is a great time to get some canning done as last of the summer’s produce is coming out fast and furious, and it’s very inexpensive! I’m taking advantage of the seasonal bounty and making my Zesty Jalapeno Lemon Jelly as ready-to-go gifts for the upcoming holidays.

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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.)

You will also need mason jars for this recipe! Time is precious right now, so I love the convenience of being able to order quality SKS glass jars online. Not only are these glass jars made in the USA, but they are also 100% recyclable. I ordered the 16 oz. SKS Clear Glass Mason Jars for my spicy jelly on the easy-to-navigate SKS Bottle & Packaging web site.

 

The SKS Clear Glass Mason Jars are available in two sizes and each jar comes with a 2 piece silver plastisol lined canning lid.  I have confidence in my canning efforts because I always test my seal, and I know the quality plastisol liner is activated by heat to create a tamper evident hermetic seal with the mason jars.

I used the larger 16 oz. SKS Clear 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
  • 1cup 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. SKS Clear Glass Mason Jars

How to Prepare

Sterilize your jars per water bath instructions from the National Center for Home Canning Here.  The SKS 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!

SKS-bottle.com has over 6,000 containers and closures offered online, from blue, amber and clear glass bottles, to green, amber and natural plastic bottles and jars. To view the wide selection of jars from SKS, and make your own tasty canned holiday creations, click here.

Zesty Jalapeno Lemon Jelly

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

  1. 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.
  2. 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.
  3. Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out. 
  4. Carefully pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes.
  5. Remove with canning tongs and let jars cool for 24 hours.
  6. 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.
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  • Allisonwaken

    Oh yum! We bought our first jalapeno jelly last week and I’m definitely going to try out my own with this recipe! [client]