Fall has arrived and apples are in bloom. I wanted to step outside of my cooking box and make apple jalapeno jelly. I’ve never made any kind of jelly, much less canned anything either, but it was a fun learning experience!
Before you even begin, you must pick the right apples for the recipe you are making. If you don’t already know, each apple family has a purpose so I recommend you brush up on Apples 101 if needed. For this recipe, I chose Granny Smith apples. They have a tart base and plenty of natural pectin in them. There’s a huge display in our store right now with all sorts of apple varieties. I was super tempted to buy some caramel!! I also had the urge for apple fritters, apple cobbler, and apple pie!
Before I share photos and recipe, I must fully disclose that I KNOW NOTHING about canning and if it wasn’t for my wonderful friend Doris, I would have been lost. So please don’t ask me in the comments ’cause I won’t be able to answer them! lol I’m a work in progress but hope to learn so much more next year! It also took me two tries to get the jelly made. It didn’t set the first at all so I had to redo it. And if you don’t want to redo it, consider using your failed jelly attempt as a glaze or syrup!
Apple Jalapeno Jelly
By October 8, 2012Published:
- Yield: 6 8oz jars
Homemade jelly using the apples and peppers of your choice!
- 8 Granny Smith Apples Peeled, Cored, and Diced
- 3 cups Water
- 1 cup Cider Vinegar
- 6 Jalapenos Stems & Seeds Removed, Diced
- 3 cups Sugar (I added 4 cups of sugar)
- 6 ounces Liquid Pectin (or 2 boxes of Sure-Jell)
- Place the apples, water, vinegar, and jalapeno in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. As soon as the mixture boils, lower the heat to medium and cook for about 20 minutes, or until the apples soften.
Remove the pan from heat. Using a fine-mesh strainer, strain the liquid into a clean large, heavy saucepan, letting the apples drain, but do not press on them.
When the liquid is extracted, discard the pulp.
Add the sugar to the apple juice and bring to a boil over medium-high heat.
Remove from heat, add pectin, and stir well.
Pour into 6 sterilized jars, seal, and store.
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