Jalapeno Jelly: No Pectin

Jalapenos! I happened across far more jalapenos than I possibly could use this summer thanks to my awesome Imperfect Produce delivery. I made some salsas, tacos, and pickled some, but was still looking for something new to use them for. That is how this Jalapeno Jelly: No Pectin (!) came to be.

The thing about this recipe is that is it is perfect for the lazy preserver like myself. I’ve never been much of a canner or anything, so I still to this type of canning technique where you omit the water bath and instead have a fridge full of goodies with a slightly shorter shelf life.

Saying this is pectin free may be a bit misleading…it has pectin. But it is 100% natural pectin! Apples, particularly starchy granny smiths, have enough pectin in them to thicken up a batch of jelly. This means you don’t need to add any powder or processed pectin. Just half of an apple! How easy is that?! If you’re looking for a fruity blend of this jelly, try this Peach Jalapeno Jelly, that is also pectin free!

With merely 5 ingredients, this Jalapeno Jelly: no pectin takes no time to make and you will be smothering it on everything! It pairs well with some goat cheese, and also tastes delicious on:

Baked Cauliflower Cheddar Fritters

Baked Spiced Sweet Potato Latkes

Easy Baked Coconut Shrimp

Amongst many other options. Tell me – how are you using your end of summer jalapenos?

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Jalapeno Jelly - No Pectin

This Jalapeno jelly: no pectin, has no additives and only 5 whole ingredients. Quick and easy to make and perfect to put on everything!

Servings 1 Cups

Ingredients

• 3/4 Cup Roughly chopped Jalapeno Peppers*
• 1/2 Cup Roughly chopped Green Bell Pepper
• 1/2 Green apple, cored and cut into chunks
• 1/2 Cup White Vinegar
• 1 Cup white sugar

Instructions

• Put chopped jalapeno, bell pepper and apple into blender or food processor. Blend for about 1 minute until it is very finely chopped - almost like a paste.
• Put pepper mixture, vinegar and sugar into a tall-sided saucepan. Bring to a boil over medium high heat. Continue cooking for about 15 minutes stirring occasionally.
• Once thickened, remove from heat. Put jelly into glass jar and let cool at room temperature. Then store in refrigerator for up to one month.

Notes

*Note: If you would like a little less heat, you can remove the seeds from your jalapenos. I prefer to remove the seeds from about half, but keep some.