Jalapeno Jelly (Pioneer Woman Style)

Since I’m a spicy food lover, I always keep some spicy sauces in my kitchen, such as Wingstop Atomic Sauce, But I didn’t share a recipe that I love a lot here in my blog, its the Jalapeno Jelly (Pioneer Woman Style).

This Jalapeno Jelly recipe is super fun to make and tastes yummy! It’s sweet and spicy, inspired by a famous Pioneer Woman. If you love spicy additions and sauces like me, you’ll love making this jelly. You can spread it on toast, put it on meat, or even use it for snacks! It’s perfect for parties too.

Why I’m Sure You Will Love This Jalapeno Jelly

What sets this jalapeno jelly apart is its homemade touch and the perfect mix of flavors. By making it from scratch, you have full control over the quality of ingredients and can adjust the heat level as you like. Plus, the process of making jelly from fresh jalapenos is surprisingly simple and yields impressive results that are sure to impress your friends and family.

Ingredients

To whip up a batch of this cream jalapeno jelly, you’ll need the following ingredients:

• 2 pounds fresh jalapenos, stemmed and chopped
• 2 cups apple cider vinegar
• 6 cups granulated sugar
• 2 pouches of liquid pectin

Kitchen Equipment Needed

Also To prepare this jalapeno jelly recipe, you’ll need the following kitchen equipment:

• Food processor
• Large saucepan
• Fine-mesh sieve
• Sterilized jars with lids and bands
• Boiling water bath canner

How to Make Jalapeno Jelly (Pioneer Woman Style)

Step 1:

Chop the jalapenos into tiny pieces using a food processor.

Step 2:

Put the chopped jalapenos and apple cider vinegar in a big pot. Heat it until it starts to boil.

Step 3:

Turn down the heat and let it simmer (cook gently) for 10 minutes.

Step 4:

Pour the mixture through a strainer into another pot. Squeeze out all the juice.

Step 5:

Put the juice back into the pot and add the sugar. Mix it well.

Step 6:

Heat the mixture again until it boils, stirring it all the time.

Step 7:

When it’s boiling a lot, add the liquid pectin and keep stirring.

Step 8:

Let it boil for one more minute, then turn off the heat.

Step 9:

Take off any foam from the top of the jelly.

Step 10:

Carefully pour the hot jelly into clean jars, leaving a little space at the top.

Step 11:

Clean the edges of the jars and put on the lids tightly.

Step 12:

Put the jars in a big pot of boiling water for 10 minutes.

Step 13:

Take the jars out of the water and let them cool down before using or storing them.

Tips

• Please Be careful when handling jalapenos, as they can be spicy and may irritate your eyes. Wear gloves or wash your hands thoroughly after chopping them.
• Make sure to sterilize your jars before filling them with the jelly to prevent any bacteria from growing and spoiling the jelly.
• Keep an eye on the jelly while it’s boiling to prevent it from boiling over or burning.
• Allow the jelly to cool completely before sealing the jars and storing them.

Dishes I love Eat with this Jalapeno Jelly.

This jalapeno jelly can be enjoyed with lots of Seafood dishes like crispy shrimp or Chilean Sea Bass Recipe, Also sometimes I use dipping sauces for some fried veggies like Fried carrots or even french fries. and most people love this Jelly with some chicken or even grilled beef.

FAQ

Can I make this jelly less spicy?

Sure! If you don’t want it too spicy, you can remove the seeds and membranes from the jalapenos before chopping them up.

How long does this jelly last?

If you store it properly in sealed jars, it can last for up to 6 months. Once you open a jar, keep it in the fridge and use it within a few weeks.

Can I use bottled jalapeno juice instead of fresh jalapenos?

While fresh jalapenos give the best taste, you can use bottled jalapeno juice if you don’t have fresh ones.

Conclusion

This homemade jalapeno jelly is a must-have in your kitchen! It’s sweet and spicy, perfect for any meal. Try it out and let me know in the comments section below! And don’t forget to share the recipe with your friends and follow my blog for more delicious recipes.