Strawberry Jalapeño Jelly

Hey y'all, welcome back! Today we're going to make some strawberry jalapeño jelly, a favorite around here. This versatile jelly is perfect for appetizers with cream cheese and crackers, as a marinade for grilled chicken. It's easy to make and packs a flavorful punch with just the right amount of heat. Let's get started!

Ingredients:
5 cups fresh strawberries (about 2 pints, cut into small pieces)
½ cup chopped jalapeños (seeds removed for less heat)
7 cups sugar
¼ cup bottled lemon juice
1 box Sure-Jell (fruit pectin)

Instructions:
Prep the Strawberries:
Wash, hull, and cut the strawberries into small pieces. The size of the pieces will determine the texture—larger pieces for a chunky jam-like consistency, and smaller for a smoother jelly. Place the strawberries in a large pot.

Chop the Jalapeños:
Chop the jalapeños, removing the seeds if you prefer less heat. Measure out ½ cup of chopped jalapeños. Add them to the pot with the strawberries.

Add the Sugar:
Pour 7 cups of sugar into the pot with the strawberries and jalapeños. Yes, it's a lot of sugar, but that’s what gives jelly its sweetness and helps it set. Stir to combine.

Add the Lemon Juice:
Pour in ¼ cup of bottled lemon juice. The acidity helps with the preservation and setting of the jelly.

Cook the Mixture:
Turn on the stove to medium heat and begin cooking the mixture. Stir frequently as the sugar dissolves and the strawberries release their juices. You’ll notice the liquid start to form within just a few minutes.

Don't Forget the Pectin:
Once the mixture is well combined and starting to simmer, stir in the Sure-Jell fruit pectin. It’s crucial for helping the jelly set, so don’t forget this step! Keep stirring to dissolve the pectin completely.

Simmer and Stir:
Bring the mixture to a rolling boil, then reduce the heat to a simmer. Continue stirring frequently for about 15 minutes. This allows the flavors to meld and ensures the jelly will set properly.

Prepare Your Jars:
While the jelly simmers, prepare your canning jars by washing them in hot, soapy water, or sterilizing them in the dishwasher. Keep the jars warm until you’re ready to fill them.

Fill the Jars:
Using a ladle and a canning funnel, carefully fill the hot jars with the jelly, leaving about ¼ inch of headspace at the top. Be cautious—this mixture is extremely hot!

Clean the Rims:
Wipe the rims of the jars with a damp paper towel to ensure a clean surface for the lids. Place the lids on the jars and screw on the bands until fingertip-tight.

Water Bath Canning:
Place the filled jars into a water bath canner with a rack at the bottom to prevent direct contact with the pot. Ensure the jars are fully submerged with at least an inch of water covering them. Bring the water to a rolling boil.

Process the Jelly:
Once the water is boiling, start the timer. Process the jars for 10 minutes (or 15 minutes if you prefer, as I do). This ensures the jelly is properly preserved and shelf-stable.

Cool and Seal:
After processing, carefully remove the jars from the canner and place them on a towel to cool. As they cool, you'll hear the satisfying "pop" of the lids sealing. Let the jars cool completely before checking the seals.

Store or Enjoy:
Once sealed, your strawberry jalapeño jelly can be stored in the pantry for up to a year. If any jars didn't seal, store them in the fridge and use them within a few weeks.
This jelly is one of our all-time favorites. It has the perfect balance of sweetness from the strawberries and just a hint of spice from the jalapeños. Try it as a topping, a spread, or even a marinade—it's incredibly versatile!
Thank y'all for watching, and I'll see you in the next one. Happy canning!

Created by : Henlee Homestead