Easy Jalapeño Jelly (Liquid Pectin) Eliminate the juice-making step and still produce a translucent jelly? This unique recipe does! Flecked with tiny bits of peppers, this zesty jelly adds a jewel-like garnish to cheese trays. Spread it on a block of warmed cream cheese and serve with crackers. Ingredients 3/4 lb (340 g) jalapeño peppers, stemmed and seeded, about 12 medium 2 cups (500 ml) cider vinegar, divided 6 cups (1500 ml) granulated sugar 2 pouches (170 ml) BERNARDIN Liquid Pectin Green food coloring, optional Instructions Place 5 clean 250 mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. In a blender or food processor, purée peppers with half of vinegar. Pour purée into a large stainless steel saucepan; add remaining vinegar and sugar. Over high heat, bring to a boil; boil 10 minutes, stirring constantly. Stir in liquid pectin; return mixture to a full rolling boil; boil 1 minute longer. Remove from heat, add food coloring, if using, and skim off foam. Quickly pour jelly into hot jars to within 1/4 inch (0.5 cm) of top of jar (headspace) and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year. Makes 5 x 250 ml jars. Tip: For a hotter jelly, tie jalapeño seeds in a cheesecloth square, creating a spice bag. Add the spice bag to the pureed jalapeno-vinegar and sugar mixture and cook as directed. Remove and discard the spice bag just before adding liquid pectin. Tip: When cutting or seeding hot peppers, wear rubber gloves to prevent being burned. Easy Red Pepper Jelly – In place of jalapenos, substitute 2 cups (500 m) chopped, seeded sweet red pepper, about 2 medium-small peppers. Adjust color as desired, using red and yellow food coloring. *At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart. Boiling Water Canner - Altitude Adjustments ALTITUDE FEET 1,001 - 3,000 3,001 - 6,000 6,001 - 8,000 8,001 - 10,000 METERS 306 - 915 916 - 1,830 1,831 - 2,440 2,441 - 3,050 INCREASE Processing Time 5 minutes 10 minutes 15 minutes 20 minutes Back to Recipe Search