Candied Jalapeno's - Smith "Nature Friendly" Farm

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Candied Jalapeno's

Rhubarb Jelly

Candied Jalapeno's
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This recipe makes a great gift basket addition or looks fabulous on a holiday table with red and green Jalapeno's. Served over crackers with some cream cheese and you have a yummy snack.

I recommend the following tools for this recipe:
Large boil pot
Canning jars
Jar Lifter
Canning Funnel


Candied Jalapenos

  • 3 pounds of Jalapeno's (Red & Green)

  • 6 cups of white sugar

  • 2 cups of apple cider vinegar



Step 1: Jar sterilization
I wash my jars then place them in a boiling pot of water for 10 minutes. I boil the lids but not the rings. The rings should not come in contact with your jelly. In fact if you seal your jelly correctly you won't even need your rings (although I still use them). Once they are all sterilized I place them on a clean towel off to the side.

Step 2: Making the Jelly
In a large pot (I highly recommend a Paul Deen no stick pot for this) combine sugar and vinegar. Bring to a boil over medium heat for 5 minutes. Stir frequently. Reduce heat add peppers, cook for 4 minutes. Be careful not to over cook as that will cause your peppers to float.

Step 3: Jarring
Add mixture to sterilized jars. Ensure rims are kept clean to prevent mold. I use a jarring funnel to help prevent a mess and having to wipe rims. Place on lids (always use new lids) and put on the ring. Ring should be loosely tightened, no need to use heroics to seal. In fact if you tighten too much they may not seal properly. In a good seal the lid will suction onto the jar and you can remove the ring entirely if you want.

Step 4: Sealing
To ensure a good seal place lidded and filled jars into a pot of boiling water to boil. Time varies based on your altitude, there is a good little chart on page 6 of this PDF to determine your boil time.


Notes:

This recipe doesn't result in a firm jelly.
This is more of a syrup than a jelly so don't fret if you don't have a firm jelly. I suppose you could add liquid fruit pectin to this recipe if you wanted something more firm.

If the lids don't pop in the boiling process.
The lids may seel & pop a few hours after the boil process.

What you should worry about.
If the lid does not pop the next day. This jar did not seal correctly. You can try again to boil and seal, or place it in the fridge to be eaten first.

How do you know your jar is sealed?
You know your jar is sealed when the center can no longer be pushing in and out. When it is sealed properly the lid is firm on the top and sucked into the jar ever so slightly. You should be able to remove the ring and the lid will not come off without some prying.

Always refrigerate your jelly after the seal has been broken.




   


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