Pioneer Woman’s Jalapeño Jelly Recipe: A Sweet and Spicy Treat

I love Pioneer Woman recipes! In fact, whenever I find one that I like, I just try it.

Considering that I make Jelly quite often, things couldn’t have gone better, because I found this delicious recipe of Pioneer Woman Jelly on Pinterest.

It’s a simple recipe, but it turned out really well. I made this recipe a few days ago and today I tried it again, and I can tell you that it was delicious!

So, without further ado, start checking out the recipe below to make your own delicious jelly!

Pioneer Woman’s Jalapeño Jelly Recipe

Get your jalapeno peppers ready right now, because you’re about to start making the best jelly of your life! Start by checking out the ingredients below, I’m sure you probably have them all in your pantry.

Ingredients:

• 10-12 large jalapeno peppers, stemmed and seeded
• 2 cups apple cider vinegar
• 6 cups granulated sugar
• 2 pouches liquid pectin (about 3 ounces each)
• Green food coloring (optional)

Instructions:

Step 1: Chop the Jalapenos

Finely chop the jalapeno peppers in a food processor or blender. Be mindful of the spicy vapors that may be released during this process.

Step 2: Simmer the Jalapenos and Vinegar

In a large pot, mix the chopped jalapenos with apple cider vinegar. Bring the mixture to a boil over medium-high heat, then lower the heat and simmer for about 15 minutes.

Step 3: Strain the Mixture

Strain the jalapeno and vinegar mixture through a fine-mesh sieve or cheesecloth into a clean pot, discarding the leftover solids.

Step 4: Dissolve the Sugar

Pour the strained liquid back into the pot and stir in the granulated sugar until it’s fully dissolved.

Step 5: Add Pectin and Boil

Bring the sweetened liquid to a rolling boil over medium-high heat. Add the liquid pectin and boil for 1 minute, stirring continuously.

Step 6: Add Food Coloring and Skim Foam

If desired, add a few drops of green food coloring to the boiling jelly. Remove the pot from heat and skim off any foam from the top.

Step 7: Jar and Seal

Ladle the hot jelly into sterilized jars, leaving 1/4 inch of space at the top. Secure the jars with sterilized lids and process them in a boiling water bath for 10 minutes. Allow the jars to cool at room temperature, listening for the lids to pop, which signals a proper seal.

Store the sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few weeks.

Now all you have to do is save your jelly and enjoy it all year long!

Before you go, don’t forget to save this recipe to your Pinterest boards. Trust me, you won’t want to miss it for anything in the world!

Have fun cooking!