Jalapeno-Mint Jelly Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Step 1
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.
Step 2
Meanwhile, in another saucepan, bring vinegar and calcium water to a
boil. Remove from heat;stir in minced peppers.
Step 3
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. |
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Number Of
Servings: |
Number Of
Servings:Makes 1 2/3 cups |
Preparation
Time: |
Preparation
Time:Prep: 20 mins Total: 25 mins |
Personal
Notes: |
Personal
Notes: Cook's Notes
To prevent burns to the eyes and other sensitive areas of the body,
Do I have to add calcium water to my jam or jelly?
Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture. If your fruit has calcium in it naturally, you don’t need to add the calcium water.
The calcium water (1/2 teaspoon calcium powder mixed into 1/2 cup water) can be stored in the fridge for several months, and will just need to be tossed if it has any floating bits or smell or color. It can also be stored in the freezer where it will keep indefinitely, but will need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer . 😊
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This recipe for Jalapeno-Mint Jelly is from