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When using this recipe, Nana uses the less sugar needed SURE-JELL (pink box).  She has taken the recipe from the box, but she has made the instructions easier to follow.  If your sort your peppers by color before you start, you can have beautiful red, green, or orange gifts.

Our family loves the jalapeno jam poured over the top of cream cheese and served with crackers.  It is also good as a sweet and spicy relish for many dishes such as a pot of beans or spread on breakfast toast with a fried egg.  Check out Nana’s cowboy candy if you want to try something else that is sweet and spicy.

 

Ingredients
  • 4 cups chopped jalapenos
  • ½ cup apple cider vinegar
  • ½ cup water
  • 3 cups sugar (split into ¼ and 2 ¾ cups)
  • 1 box less sugar needed SURE-JELL (pink box)

 

Instructions
  • Make sure to have jars cleaned and ready to pour jelly inside.
  • Remove stems and deseed the jalapenos.
  • Use a food processor to finely chop jalapenos, then measure exactly 2 ½ cups of jalapenos and place in a heavy saucepan.
  • Add apple cider vinegar and water to the jalapenos.
  • Measure exactly 3 cups of sugar into a bowl and set aside.
  • Mix ¼ cup of the premeasured sugar with SURE-JELL (to prevent clumping) then add to the saucepan.
  • On high heat, bring ingredients in the saucepan to a rolling boil – one that canNOT be stirred down. Stir constantly.
  • Add remaining sugar (2 ¾ cups), then return to a rolling boil. Boil exactly one minute stirring constantly.
  • Ladle mixture into clean jars making sure to wipe rims of jars with a clean, wet cloth.
  • Place flats and rings onto jars.

 

If you want it to be shelf-stable, you can water bath.

  • Place a rack in the bottom of a stockpot and fill halfway with water. (Adding about ¼ cup of vinegar to the water bath will keep jars from developing a film on the outside.)
  • Bring water to a boil and lower jars, 2” apart, into the boiling water using a jar holder. (Pour in more boiling water if necessary to bring the water level to at least 1” above the tops of the jars.)
  • Bring the water back to a rolling boil, cover the stockpot, and continue to boil for 10 minutes plus altitude recommendations.
  • Turn the heat off and let stand for 5 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface several inches apart, and let cool for at least 24 hours.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8