I want to make the jalapeño jelly recipe as given in the Ball canning book. I would like to make a hotter version and am wondering how I might go about doing that safely. Would I leave in the seed and membranes of the jalapeños or would I use a spice bag with the seeds to add heat then remove it before canning? I have seen recipes calling for each way. Also, if I don't have cheesecloth for a spice bag, can I use a coffee filter? Please advise. Thank you!
Salt Lake County Utah
I would use a bag with the seeds and the membranes and take them out before canning. A coffee filter would work just fine!