Texas Jalapeño Jelly: A Sweet and Spicy Homemade Delight
Growing up in Texas, the vibrant flavors of the South were always a part of my life. One of my fondest memories is of my grandmother making her famous jalapeño jelly every summer. The sweet and spicy aroma wafting through the kitchen would draw us all in, and we would eagerly await the moment we could slather it on freshly baked bread. This recipe is not just a dish; it’s a connection to my roots and a celebration of the bold flavors that define Texan cuisine.
What Makes It Special
This jalapeño jelly stands out for several reasons:
- Unique Flavor Profile: The combination of sweet and spicy creates a delightful contrast that tantalizes the taste buds.
- Versatile Use: It can be used as a condiment, a glaze for meats, or even as a topping for desserts.
- Homemade Goodness: Making it from scratch allows you to control the ingredients and customize the heat level to your liking.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: About 6 half-pints
- 1 cup finely chopped jalapeños (seeds removed for less heat)
- 1 cup apple cider vinegar
- 5 cups granulated sugar
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 1/2 teaspoon salt
- Green food coloring (optional)
Let’s Get Cooking
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Prepare your jars by sterilizing them in boiling water for 10 minutes. This ensures your jelly stays fresh longer.
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In a large pot, combine the chopped jalapeños, apple cider vinegar, and salt. Bring to a boil over medium heat.
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Add the sugar all at once, stirring until it dissolves completely. Bring the mixture back to a rolling boil.
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Stir in the fruit pectin and boil for an additional minute, stirring constantly.
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If desired, add a few drops of green food coloring to achieve a vibrant hue.
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Remove from heat and ladle the hot jelly into the prepared jars, leaving about 1/4 inch of headspace.
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Seal the jars with lids and process them in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
My Pro Tips
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For a milder jelly, use fewer jalapeños or remove all the seeds and membranes.
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Experiment with different types of peppers for unique flavor variations.
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Label your jars with the date and type of jelly for easy reference later.
What to Serve With It
- Soft cream cheese on crackers
- Grilled chicken or pork as a glaze
- Cheese platters featuring sharp cheddar or goat cheese
- As a topping for vanilla ice cream for a sweet twist
FAQs
Q: Can I use frozen jalapeños for this recipe?
A: Yes, frozen jalapeños can be used, but make sure to thaw and drain them well before chopping.
Q: How long will the jelly last?
A: When properly sealed, it can last up to a year in a cool, dark place. Once opened, store it in the refrigerator and use within a month.
The Heart of the Dish
This Texas jalapeño jelly is more than just a recipe; it’s a way to share a piece of my heritage with friends and family. Each jar captures the essence of summer in Texas, and every spoonful brings back memories of laughter and love around the dinner table. I hope you find as much joy in making and sharing this jelly as I do.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the heat level or add your favorite spices. I would love to hear your thoughts and any variations you come up with. Happy cooking!
Texas Jalapeño Jelly: A Sweet and Spicy Homemade Delight
Ingredients
- 1 cup chopped jalapeños (seeds removed for less heat)
- 1 cup apple cider vinegar
- 5 cups granulated sugar
- 1 package (1.75 oz) fruit pectin
- 1/4 teaspoon salt
- Soft cream cheese on crackers
- Grilled chicken or pork as a glaze
- Cheese platters featuring sharp cheddar or goat cheese
- As a topping for vanilla ice cream for a sweet twist
Instructions
- In a large saucepan, combine chopped jalapeños, apple cider vinegar, and salt. Bring to a boil over medium heat.
- Stir in the granulated sugar and continue to boil for 1-2 minutes until the sugar is completely dissolved.
- Add the fruit pectin while stirring constantly until fully integrated. Bring the mixture back to a boil and cook for an additional 1-2 minutes.
- Remove from heat and let the mixture cool slightly, then pour it into sterilized canning jars, leaving about 1/4 inch of headspace.
- Seal the jars with lids and process in a boiling water bath for 5-10 minutes to ensure preservation.
- Allow the jelly to cool completely and set at room temperature before refrigerating.
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