🛒 Ingredients
1 cup freshly squeezed lemon juice
1 tbsp finely grated lemon zest
1–2 jalapeños, finely minced
(remove seeds for mild, keep for heat)
2 cups granulated sugar
1 cup water
1 packet (1.75 oz) liquid pectin or 4 tbsp powdered pectin
Optional:
1 tsp lemon extract for stronger lemon flavor
1–2 drops yellow food coloring for a vibrant look
👩🍳 Instructions
1️⃣ Prep the ingredients
Wash and finely mince the jalapeños.
Zest and juice your lemons (fresh juice gives best clarity).
Set everything aside.
2️⃣ Mix & heat
In a medium saucepan:
1. Add lemon juice, lemon zest, water, jalapeños, and sugar.
2. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.
3️⃣ Add pectin
Once boiling, add liquid pectin (or powdered pectin that’s been mixed with a bit of sugar).
Stir constantly and bring back to a full rapid boil for 1 minute.
4️⃣ Check consistency
The jelly will thicken as it cools.
If it’s still too runny after the 1-minute boil, simmer for 1–2 more minutes.
5️⃣ Fill jars
Pour the hot jelly into sterilized jars, leaving ¼ inch headspace.
Wipe rims clean, add lids, and tighten bands.
6️⃣ (Optional) Water-bath process
For long-term storage:
Process jars in a boiling water bath for 10 minutes.
Cool on the counter and let them set 12–24 hours.
🎉 How to Use
Glaze for chicken or salmon
Spread on toast or biscuits
Over cream cheese with crackers
Mix into vinaigrettes
Drizzle on cornbread or fried chicken
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