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Jalapeno-Mint Jelly
Credit:
Lennart Weibull
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes 1 2/3 cups
Ingredients
Ingredient Checklist
1 cup sugar
Kosher salt
1 cup lightly packed fresh mint leaves, finely chopped
8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (2/3 cup)
2/3 cup distilled white vinegar
1 teaspoon calcium water (calcium and instructions included with Pomona’s Universal Pectin, below)
1 teaspoon Pomona’s Universal Pectin
Cook's Notes
To prevent burns to the eyes and other sensitive areas of the body, always wear disposable kitchen gloves when handling spicy peppers.
Gallery
Jalapeno-Mint Jelly
Credit:
Lennart Weibull
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes 1 2/3 cups
Gallery
Jalapeno-Mint Jelly
Credit:
Lennart Weibull
Jalapeno-Mint Jelly
Credit:
Lennart Weibull
Jalapeno-Mint Jelly
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes 1 2/3 cups
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes 1 2/3 cups
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Yield: Makes 1 2/3 cups
Makes 1 2/3 cups
Ingredients
Ingredients
- 1 cup sugar
- Kosher salt
- 1 cup lightly packed fresh mint leaves, finely chopped
- 8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (2/3 cup)
- 2/3 cup distilled white vinegar
- 1 teaspoon calcium water (calcium and instructions included with Pomona’s Universal Pectin, below)
- 1 teaspoon Pomona’s Universal Pectin
Directions
In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
Cook's Notes
To prevent burns to the eyes and other sensitive areas of the body, always wear disposable kitchen gloves when handling spicy peppers.
Cook’s Notes
To prevent burns to the eyes and other sensitive areas of the body, always wear disposable kitchen gloves when handling spicy peppers.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Jalapeno-Mint Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jalapeno-Mint Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
