Spicy jalapeño pepper jelly is a traditional preparation that combines the vibrant and spicy flavor of jalapeño pepper with the sweetness and acidity provided by other ingredients such as cranberry juice and vinegar. Originating in Mexico, this jelly has gained popularity throughout Latin America, and although it is mainly known as "jalapeño pepper jelly" in several countries, in some regions it is simply called "chili jam" or "chili candy" due to its sweet and gelatinous texture.
In countries such as Colombia and Chile, spicy chili jams are also part of the local cuisine, although each region usually adapts the recipe according to its available products and particular tastes. This jelly is usually consumed as an accompaniment to cheeses, meats, or breads, providing a contrast of flavors highly appreciated in contemporary Latin American cuisine.
How to Make Spicy Jalapeño Pepper Jelly
Ingredients:
- Jalapeño Pepper
- Cranberry Juice Cocktail
- Vinegar
- Sugar
- Liquid Fruit Pectin
Steps:
Wash the spicy peppers, cut off the stem and cut the peppers in half, remove the membrane and the seeds.
Place the peppers in the food processor and process intermittently a couple of times until the peppers are coarsely chopped.
In a medium saucepan, combine the peppers, cranberry juice, and vinegar.
Bring to a boil.
Reduce the heat, cover, and simmer for approximately 10 minutes.
In a 4-quart pot, combine the pepper mixture and the sugar.
Bring to a full rolling boil over high heat, stirring constantly.
Add the pectin.
Return to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from heat and quickly skim off the foam with a metal spoon.
Immediately pour into sterilized half-pint jars, leaving a 1/4" headspace.
Wipe the rims of the jars.
Adjust the lids.
Process in a boiling water bath for 5 minutes.
Remove the jars and cool on a rack until set.
