Wife and I eat jalapeño jelly on just about anything. Getting low on it, so I made a batch yesterday. Same recipe as always. Deseeded 5 of the 10 japs like always. This stuff has some pretty serious pop. Still good, but with a bite.

Looks Great.

Do you strain out the Jap pulp? looks pretty clear. I'm thinking about Preserves.

Like the old saying, "Must be Jelly, 'cause Jam don't shake like that."

Looks good

i run the peppers thru a food processor, then strain the liquid off. i left it in the processor longer this time. i think i like it with a little pulp better.

I bet you do. The core or 'pulp' is where the strongest heat' is.


It looks good. I can only guess at the bite.

Can you share recipe? I would like to try a batch.

Thanks

10 japs, 5 deseeded, 5 not
1 red bell pepper
1 green bell pepper
5 1/2 cups sugar
1/2 tsp salt
2 1/2 oz pectin
1 1/2 cup vinegar

process the peppers
strain the juice
put pepper mix and sugar and salt and vinegar in pot and boil for 10 min
add pectin and boil for another min or two
pour into jars up to the top, put the lid on and let cool
.
i don't know how long it will last on the shelf. we put one jar at a time in the fridge.

pretty easy for a very good jelly. if it doesn't gel real good, add more pectin next time.

don't be tempted to do a bigger batch. for some reason, small batches are better. if you do a bigger batch and it works, please let me know what you did.

Outstanding!
Thank you Sir.

That is how we make ours too. Love it!. Down to 1.5 jars left from last batch.