Jalapeño Jelly Or Jam Recipe

How to make it

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• Warning:

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• If you are sensitive to capsaicin I do not recommend you make this recipe. While the mixture is simmering some of the steam will escape and can be very irritating to the respiratory tract and sensitive skin areas like the lips. Either way, always have good ventilation when making this or any other jam or jelly that calls for boiling vinegar because it has a very strong smell and can still irritate you.

• On to the recipe...

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• Combine the bell pepper and 12 jalapeño peppers in a food processor or blender. Process until finely chopped.( This can be done in batches, if the peppers do not fit.)
• Transfer the peppers to the saucepan, and stir in the vinegar. Bring to a boil, and let simmer for 15 to 20 minutes covered.

• To make jelly:

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• Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

• To make jam:

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• Skip the cheese cloth and process all of the mixture through a food mill. You should have about 3 to 4 cups of pulp.

• Continuing:

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• Return the liquid or processed pulp to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, add the butter (this keeps the froth down), then stir in the liquid pectin and boil another 3 to 5 minutes.
• Turn off the heat, and leave the saucepan on the burner otherwise the syrup starts solidifying while you fill your jars and it's a messy process.
• Garnish: Stir in the chopped jalapeño or seranno peppers and seeds.

  To jar:

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• Ladle into sterile jars leaving 1/4 inch headspace.
• Wipe the lips of the jars with a damp paper towel before topping with lids.
• Close the lids only finger tight and place in a boiling hot water bath for 10 minutes. Once removed from the bath you will hear little "pops" of the jars sealing themselves.
• Refrigerate jelly or jam after seal is broken.