Jalapeño Jelly is a modern Canadian recipe for a classic jelly of jalapeno chillies and green bell pepper in a cider vinegar and sugar base set with pectin. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Jalapeño Jelly.
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Ingredients:
1 large, green, bell pepper, de-seeded and chopped
12 jalapeño chillies
360ml apple cider vinegar
pinch of salt
850g granulated sugar
120ml liquid pectin
4 jalapeño chillies, de-seeded and finely chopped
Method:
Add the green bell pepper and 12 jalapeño chillies to a blender or food processor then blend until finely chopped. Transfer the mixture to a large saucepan then pour over the vinegar. Bring the mixture to a boil, reduce to a simmer and cook for about 15 to 20 minutes.
Pour the mixture into a fine-meshed sieve lined with muslin or cheesecloth and set aside to drain naturally (do not press down on the solids, or the jelly will be cloudy). Discard the solids then pour the liquid into a clean saucepan. Stir in the sugar and heat gently until dissolved then bring the mixture to a rolling boil. Continue boiling for 1 minute then stir in the liquid pectin.
Stir the remaining jalapeño chillies into the liquid then pour into sterilized jars that have been warmed in the oven. Seal with vinegar-proof lids then set aside to cool. Allow to mature in a cool, dark, cupboard for at least 1 month before using. Store in the refrigerator once opened.
