This is my sugar substitute recipe for Jalapeno Jelly. I name brand names in this recipe because I have found that they work better for me.
I use this as a refrigerator jelly. Meaning that I don’t process in a water bath. It usually makes approximately 2 to 3 pint jars that I just put in the fridge. You can also process in a 10 minute hot water bath. If you know you live at high elevations, process as you would another jelly, adding the appropriate minutes for you elevation.
- 4 cups Jalapeno Peppers, destemmed, deseeded, chopped
- 1 cup Apple Cider Vinegar
- 3 cups of Splenda
In a blender or food processor puree the peppers and vinegar. In a large saucepan bring to boil, add Splenda and boil for 10 minutes. Remove from heat.
- 3/4 cup Water
- 1 box Sure-Jell “No sugar or reduced sugar” packet.
Add the water and Sure-Jell packet to the prepared peppers. Bring to a full rolling boil for 1 minute. Stirring constantly. Ladle into jars.
If you are processing in a hot water bath, leave 1/8 inch head space and process for 10 minutes. After the jars have cooled check the seals, if any jars do not seal, clean the rims and reprocess or put in fridge.