Jalapeno juice is a unique type of juice you can make using jalapenos. Jalapeno peppers are very common in the US, and are a moderate to hot pepper, rated 5 on a scale of 1 to 10. You should not drink jalapeno juice straight, but it can be used in many recipes. You can also make jalapeno jelly out of the juice.
- 1 pound fresh jalapeno peppers- about a dozen of them
- 6 cups sugar
- 3 packets of pectin
- Green food coloring (optional)
- Large pot
- Jar grabbing tongs
- 6 8oz Canning jars and lids
- Water bath canner
- Rubber gloves
- Blender or food processor
Prepare the peppers. When buying jalapenos, choose ones that are fresh and crisp, not limp. Select smaller ones that are one inch or a little larger in diameter, as they will be easier to juice. Once you're ready to use them, rinse, cut off the stems, and remove the seeds. When handling the peppers, make sure you wear rubber gloves, and do not touch your face or eyes. Jalapeno juice causes painful burning.
Prepare the jars. Boil the jars and lids for about 10 minutes. This will sterilize them. While you're making the pepper juice, leave them simmering in the water. This will keep the jars from cracking when you pour in the hot pepper juice.
Making the juice. Puree the peppers and vinegar in a blender or food processor. Then, pour this mixture through a strainer to strain out any pulp and make the juice smoother.
Make the jelly. To make jalapeno jelly, mix sugar and the jalapeno juice. Cook this mixture over medium heat, while stirring occasionally, for about 10 minutes. Then, add the pectin and return to a boil for one minute, stirring constantly. You can add some green food coloring to get a bright color, but this is not necessary.
Can the jelly. Remove the jars from the hot water bath. Then, ladle the jalapeno jelly into each jar to within 1/4 inch of the top. Wipe the rim to ensure a good seal, and then screw on the lids. Now, boil the jars in the canner for 10 minutes to seal the jars.
Storing the jelly. As long as the lids have sealed properly and do not pop up when you press on them, you can store the jalapeno jelly on a shelf for up to a year. If you have a jar or two that have not sealed, keep them in the refrigerator and use within a month.
If you love peppers, try making jalapeno jelly! Serve it with cream cheese and crackers for a delicious treat. Keep in mind that you can also use jalapeno juice in many other spicy recipes.