Before you start, wash jars and lids in very hot soapy water and completely dry your jars.
If you are going to can, you need to get your jars sterilized. Follow correct canning procedure.
**PLEASE NOTE** touching jalapenos without gloves can cause burning sensation if you have sensitive skin. The oil from jalapenos or any hot peppers will remain on your skin for long time and it can HURT if it comes in contact with your face or eyes.Always wear rubber gloves before handling jalapenos or any other hot peppers.
I did not use gloves, but I made sure I washed my hands thoroughly after I had dealt with the hot peppers. I made sure I did not touch my eyes or face for the whole day.
Prepping Jalapenos – Wearing gloves stem and half jalapeno. Remove and discard seeds if you want milder jelly. You can keep the seeds if you love spicy kick in your jelly.
Jalapenos when young they are smooth and uniformly green. Uniformly green means less hotter or MILDER peppers.
Depending on what type of jalapeno you use and how hotter your jelly should be, decide of removing all seeds off(milder jelly) or keeping a few seeds while discarding most of it (little extra kick) or leave all the seeds on and use with the seeds (super hot jelly).
I removed seeds on red fresno chili peppers as well. Chop jalapenos and red fresno peppers (if using) roughly.
Place jalapenos and fresno peppers in food processor, pulse until chopped finely.
Drain off any excess liquids if present.
Prepping Bell Peppers – you can use whatever color of bell peppers you want or have. For green jalapeno jelly use jalapenos and green bell peppers only.
Remove stem and the center with seeds. You can leave the inner ribs of bell peppers but I like to remove them.
Roughly chop it.
Place all the peppers in food processor and pulse until peppers are finely chopped.
Empty the peppers into a strainer and drain excess liquids.
Cook Jalapeno Jelly - In a large saucepan heat sugar, apple cider vinegar, freshly squeezed lemon juice, and finely chopped peppers (make sure to drain off excess liquids before you add it to saucepan).
Stir to combine. Bring the mix to boil on high heat.
Reduce heat to medium and let it boil for 15 minutes stirring constantly.
Turn off flame. Remove pan from stove. Add pectin and give it a quick stir to ensure no lumps are left.
Jelly will be liquid pouring consistency while it’s hot, and it will thicken and form jelly as it cools.
Pour jalapeno jelly into hot sterile jars leaving ¼ inch headspace leaves room for expansion.
Canning Hot Pepper Jelly - Please follow USDA recommendation for canning.
With a clean wrung damp cloth wipe off the rims threads of the jar well.
Cover with lid and rim. Screw lids tight.
Place the jars in a rack for canner. Fill it up with water ensuring the water is atleast 3 inches on top of the jars. Bring water to boil and let it boil for 15 minutes.
Carefully lift rack from canner. Using bottle lifters remove jars place it upright on a towel.
After a few minutes you should be able to hear the can seal with a pop.
Let it sit untouched on the counter for a day.
To check if the jars are sealed, next day touch by pressing the middle of the lid with your fingers. If the lid springs back when you remove your finger the jar is not sealed. If jars are not sealed you will have to use it up within 7 days stored refrigerator.
Sealed bottles can be stored away in your pantry for 12 months.