Isn't there something so wonderful about a pantry lined with jars of food that you canned yourself? I know it's time consuming, but it is so rewarding to hear that lovely ping sound as each jar seals. Plus I get to use my cute enameled pot that I use for canning.
Since my mint is flourishing, and really, is there any time mint is not flourishing, I decided to make some jalapeno mint jelly. This stuff is wonderful brushed on chicken or lamb, and spooned on some crackers with some cheese, it's an instant appetizer.
This recipe came from The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round
my favorite canning book because it has recipes that are the size I can manage. No 20 pounds of anything for me, please. Now, I am only posting the recipe here, to get complete safety and canning instructions, there are plenty of websites, or better yet, get this book and then you have canning instructions and over 300 recipes!!
Jalapeno Mint Jelly
Makes 4 cups
1 ¾ cup finely chopped fresh mint, divided
1 ½ cups water
3 ½ cups granulated sugar
¾ cup cider vinegar
2 tablespoons strained fresh lemon juice
2 jalapeno peppers, finely chopped
1 pouch liquid fruit pectin
Bring 1 ½ cups mint and water to a boil in a small saucepan. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard fro 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
Ladle into sterilized jars and process in a boiling water canner for 5 minutes. (There's more to processing than this, so please read complete canning instructions!)
Vanessa says
I made this jelly today. Flavor combo is divine! Based on reading this comment I added the liquid pectin and continued boiling for 2 min. I also increased the hot water bath to 10 min. Mine didn’t set yet either. I just read the pectin instructions and there was a note that jelly made with liquid pectin may not completely set for 2 weeks. Interesting. I will have to wait and see!
Pam Greer says
Let me know if it sets!
Vanessa says
Sadly, it doesn’t seem to have set any more than the day I made it. It is more of a honey consistency than that of a jelly. Luckily, it doesn’t affect the taste at all. Still delicious!
Pam Greer says
I need to work on this recipe and see if I can figure it out!
Les says
I have tried this recipe 3 times. It has not jelled any time. The first 2 times, I assumed I had made a mistake. This last time, it was followed exactly. Pectin was not expired, jobs and lids were properly sterilized, canning was done properly. Haven’t done it yet this time, but I both the first two times, I had empty back into a pot, bring to a boil and add more pectin, then re-can. When finally done, this is awesome tasting but I am frustrated with the process. What is your recommendation ? Should I just simply use 2 bags of pectin, which I end up doing anyway?
Pam Greer says
I'm not sure. I googled around and found that some recipes call for the pectin being added off the heat, like mine, and some call for adding it with the other ingredients so that it gets boiled hard for 2 minutes. I'll try remaking the recipe doing it that way and see if it makes a difference.
Cathy says
I had trouble getting this to jell. Followed directions - what went wrong?
Pam Greer says
Mine jelled fine. Did you check the date on the liquid pectin?
Selah says
Mine didn’t gel either...
Mary Coleman says
I have been looking at this recipe for the past year. I do love this cookbook. And I'm most definitely going to do this.
I just did the ginger red pepper pickles..can't remember the name off the top of my head, but it's sliced fresh ginger and red yellow and green peppers with rice vinegar and a jalapeno. They are truly divine!!
5 Star Foodie says
The jelly sounds excellent, the spicy jalapeno and cooling mint is a fabulous combo!
La Table De Nana says
This was the first purpose of my visit~ Saw you at FOODWITHSTYLE~:) I love your sweet labels..That's a cute as a button photo!
the ungourmet says
I love jalapeno jelly! I don't think I've tried it with mint. Yummy!
Eve says
You know... I think if I had the right kitchen equipment and storage space this is something I would quite happily spend my Sunday morning doing.
Until then though I'll just continue to envy your lovely little pots.
Kevin says
I have been wanting to try a pepper jelly. They sound so interesting!
Kate says
I love Jalapeno Jelly but never thought of making it myself. Great idea! I am going to have to try this. Adding mint adds a twist!
Thank you for visiting my blog!
noble pig says
I love those little jars!
Grace says
pepper jelly is AWESOME. the addition of mint is a new one to me, but i'm more than willing to try. i'll bet your shelves are quite a sight to behold--you should be proud!
Antoinette says
Oh, now you're talking! I love jalapeno mint jelly! Never had it homemade but I bet it's delicioso. You're so inspirational!
Debinhawaii says
One of these days I am going to can something! 😉 This looks wonderful. I'll take some over cream cheese please!
Sippity Sup says
You Made That??? If you send me one I will blog the Hell out of it! GREG
haleysuzanne says
I love this recipe - not enough savory jellies out there as far as I'm concened. I need to make some more - I just made blackberry preserves, and now I've got canning fever.
Natashya says
Thank you ma'am! Now I know what to do with my mint!! And I do have jalapenos too, they grow great here in the summer. My only guaranteed crop no matter what the weather.
I have this book, it is awesome.
Katherine Aucoin says
I want to learn how to can. the jelly has me drooling, thinking of it on chicken or lamb.
food with style says
looks like you had fun! i would love a wee jar myself~
girlichef says
This sounds really good...the mint and jalapeño balancing each other out...I want to try some on a cheese plate!
Claire Cummings says
That is such a great book, isn't it? Also great because I don't know about you, but I don't eat two quarts of chutney and 4 quarts of jam every season. Learning what you think you like and what you actually reach for to eat seems to be part of this whole canning adventure..
Joanne says
I have been seriously considering canning preserves and such to have around for (a) eating and (b) giving away as Christmas gifts. I will have to check out this book!
Mint jalapeno jelly sounds intriguing. Both spicy and fresh at the same time.
Judi says
Congratulations! You did it (I knew you would). It looks great.
Kat says
I with you on the rewards of canning and your jalapeno mint jelly looks divine!
Pam says
Yum. I love jalapeno jelly but have never had it with mint.
Marjie says
Well, of course, any excuse to use a cute pot is good! And your little jars are adorable!
Lisa says
I love jalapeno jelly, but I've never tried it with mint. Sounds like a great idea. My mint has flourished into a big mess on the side of the house. It would so much prettier lining my pantry shelves.