Sweet Jalapeno Sauce

Course: Appetizer, Condiment, Preserves

Cuisine: North American

Prep Time: 30

Cook Time: 30

Canning Time: 10

Total Time: 1 10

Servings: servings

Calories: 86kcal

Author: Lord Byron's Kitchen

Easy to make using a water bath canning method, this Sweet Jalapeno Sauce can be used as a dip for things like chicken nuggets, used as a spread on baked chicken, pork chops, or even sandwiches. You can pour it generously over baked brie, or stir some into pasta salads. It's also quite delicious on grilled meat and veggies!

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Ingredients

4 cups jalapenos, finely chopped (measure after chopping)
2 cups white vinegar
3 cups cider vinegar
1.75 ounces pectin (Sure Jell or Certo works very well!)
10 cups sugar
1 tablespoon dried red chili flakes, optional (only add if you prefer more heat)

Instructions

Prepared jars and canner according to instructions in this post, or according to your canner's instruction manual.
Add all ingredients to a large pot. Be sure the pot is tall enough to accommodate the bubbling up of the mixture as it boils.
Turn the heat to medium-high. Bring to a full boil.
Once boiling, time the mixture for 10 minutes. Stir continuously.
Remove from heat.
Using a canning funnel, fill the jars leaving 3/4 inch head space. Wipe down the rim of each jar with a damp paper towel to ensure none of the jelly has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the canner, leaving a finger-width of space between each jar. You can process the jars in batches if your canning pot is not large enough.
With the lid on the pot, boil the jars for 10 minutes. Do not time the boiling until the water has come to a full boil.
Carefully remove each jar from the canner using the jar lifter. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12-24 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet.

Notes

As written, the recipe should yeild 12 half-pint or 250mL-sized jars.

One serving size is equal to 2 tablespoons.

Nutrition