Description
A zesty and sweet jalapeño lemon jelly that adds a unique flavor to your breakfast or dessert.
Ingredients
Scale
- 2 cups fresh lemon juice
- Zest of 2 lemons
- 2 cups water
- 1–2 jalapeños, thinly sliced (seeds removed for mild heat)
- 4 cups granulated sugar
- 1 box (1 oz) powdered fruit pectin
Instructions
- In a medium saucepan, combine lemon juice, lemon zest, water, and sliced jalapeños.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse flavor.
- Strain out jalapeños and zest if a smooth jelly is desired, then return liquid to the saucepan.
- Stir in powdered pectin and bring to a rolling boil, stirring constantly.
- Add sugar all at once and return to a rolling boil for 1 full minute.
- Remove from heat and skim off any foam.
- Carefully pour hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Seal and let cool completely at room temperature until set.
- Refrigerate after opening.
Notes
- This jelly pairs well with cream cheese on crackers for a delicious appetizer.
- Adjust the number of jalapeños based on your desired level of heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg