Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Jalapeno-Mint Jelly Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 20 mins Total Time: 25 mins Yield: Makes 1 2/3 cups Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish. Ingredients 1 cup sugar Kosher salt 1 cup lightly packed fresh mint leaves, finely chopped 8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (⅔ cup) ⅔ cup distilled white vinegar 1 teaspoon calcium water (calcium and instructions included with Pomona's Universal Pectin, below) 1 teaspoon Pomona's Universal Pectin Directions In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids. Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers. Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year. Cook's Notes To prevent burns to the eyes and other sensitive areas of the body, always wear disposable kitchen gloves when handling spicy peppers. Rate it Print