Jalapeno Jelly

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

11m

Yield:

3 cups

Want to add a spicy kick to your favorites? Our Jalapeno Jelly is easy to prepare with just 4 ingredients. It’s equally delicious on shortbread cookies, brioche, baked brie, a watermelon beet salad, grilled fish, and more.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

7-9 fresh jalapenos
4 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1 1/2 cups white wine vinegar
1 package (3 oz) liquid pectin

Directions

It is best to wear kitchen gloves when cutting jalapenos. Remove stem from jalapenos. Cut lengthwise in half. Remove about 2/3 of seeds. (If all seeds are removed, jelly will be semi-mild spicy.)
Cut about 2/3 of jalapenos lengthwise in 4 strips. Cut crosswise to obtain small cubes. Cut remaining jalapeno halves in thin strips. Place in a large saucepan as mixture will rise/foam in pan.
Add sugar and vinegar. Bring to a boil and boil on high heat for 10 minutes or until a thermometer reaches 230°F. Add pectin and boil for another minute.
Remove from heat and pour in sterilized jars.
Store in the refrigerator.