DIY - Zesty Jalapeno Lemon Jelly in Glass Mason Jars
This jalapeno lemon jelly recipe, using glass mason jars, is spicy and sweet, so it pairs well with all types of cheeses (soft and hard). It's also a tangy gourmet topping to add to a taco bar! These make great ready-to-go gifts for any occasion! If you've never canned before, I recommend starting out with a recipe like this because it's fairly fail-proof. Simply follow the instructions below and get yourself a basic canning set (very large canning pot, rack, and tools to safely remove hot jars, etc.)
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- 1 3/4 cups apple cider vinegar
- 1/2 cup fresh lemon juice (use zested lemons)
- 7 jalapeno peppers. De-seed for less spice
- Lemon zest from 4 grated lemons
- 6 cups white sugar
- 5 oz of pectin (do NOT use liquid pectin for this recipe)
- 16 oz Glass Mason Jars
- Zest lemons with a zester. Make sure to only get the yellow portion of the lemon and not the white part underneath, as that is often bitter.
- Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a food processor. Pulse to desired fineness. Stir in pectin powder. Heat the jalapeno slurry and when hot combine with sugar in a saucepan and bring to a boil.
- Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out.
- Carefully pour into sterilized glass mason jars and fasten lids. Process in boiling water bath for 15 minutes.
- Remove with canning tongs and let the glass jars cool for 24 hours.
- As the jelly sets, invert the glass mason jar after about an hour of cooling so all of the seeds and zest don't settle at the bottom.