jalapeno jelly

This spicy, sweet, and tangy jelly made from fresh jalapeños comes together in a snap and is great on just a bout everything!

Jalapeno Jelly

jalapeno peppers

sugar (710 mL)

cider vinegar (236 mL)

liquid

Take the tops of the peppers off, cut them in half and remove the pith and seeds.

Put the cleaned peppers into a food processor.

Add half of the vinegar.

Process until liquified, then pour the liquid into a pot.

In a pan, add sugar. Pour in vinegar, stir and melt.

Add the peppers.&nbsp;Bring to a boil for 10 minutes stirring frequently

After, turn the heat down to add the packet of liquid pectin, stir, and bring back to a hard boil for 1 minute.

Pour the jam into jars and let them set to room temperature.

INSTRUCTIONS

Making jalapeño jelly is a cinch when you have some pectin to drop in, it thickens right up!

This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.

Homemade Jalapeño Jelly

red bell pepper

green bell pepper

jalapeños (mild to medium (see recipe notes))

white vinegar

salt

sugar

pouch Certo liquid fruit pectin ((usually by the Jell-O in grocery stores))

In food processor, finely chop peppers. &nbsp;

Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. 

Add Certo pouch and boil 1 more minute.&nbsp;

Fill canning jars.  Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to &#39;gel&#39; or set.

Serve on crackers with cream cheese. &nbsp;This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

https://content.jwplatform.com/videos/LfzFMZsX.mp4

This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David.

lb Jalapenos (wt before chopping)

Garlic,

Apple cider vinegar

tsp Kosher salt

Powdered pectin

Wash jars, lids and rings in hot soapy water. Fill water bath canner with water and add jars. Bring to a simmer and simmer jars 20 minutes.

Cut, stem and seed jalapenos. Chop them fine in food processer with 1 cup vinegar.

In a small bowl. mix 1 cup sugar and pectin, set aside.

Add jalapeno mixture to large pot with the rest of the vinegar, garlic, salt and 5 cups sugar. Bring to a boil, boil for 10 minutes. Then add pectin and sugar mix., bring back to a boil, boil 1 minute and check set with frozen spoons. If not set, add one tbsp pectin, boil one minute and check set again. Repeat process until jelly is set.

Fill hot jars with jelly leaving 1/4 inch headspace, de-bubble, wipe rims and place on lids and rings fingertip tight. Add jars to simmering water bath canner.

Process half pint and 4 oz jars for 10 minutes, adjusting by 5 minutes for your altitude.

Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and delicious spooned over cream cheese, served with crackers for dipping. I&#039;ve also included instructions for canning and freezing.

Pepper Jelly

½ cups finely diced bell pepper

granulated sugar*

¼ cups white or apple cider vinegar

lime juice

Certo liquid fruit pectin

Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).

Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).

Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.

Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.

Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.

Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.

To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes above). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

https://content.jwplatform.com/videos/4U27bzKs.mp4

Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and instructions for canning and freezing.

Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.

Jalapeno Jelly Recipe

jalapeno peppers (half seeded)

red bell pepper (chopped)

green bell pepper (chopped)

pouch liquid pectin

Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.

Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat

Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.

Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.

Using the water bath canning method, make your own hot pepper jelly that&#039;s just the right amount of sweet and spicy! A classic way to serve hot pepper jelly is on top of cream cheese.

Homemade Hot Pepper Jelly

jalapeño pepper

apple cider vinegar

Tbsp Ball® RealFruit™ Low

organic sugar

honey

fine sea salt

Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minutes. 

Add sugar and honey. Return mixture to a full rolling boil. Boil HARD for 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary. 

Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.        

Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove canner lid and let jars stand in water for 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. 

Delicious! I did 4 ½ c. of bell pepper, and ½ c. of jalapenos like the original Ball recipe calls for, and that was the right spice level for me and my family. I'm excited to bring this to potlucks with crackers and a block of cream cheese.

I used your recipe but only used hot peppers and it is a wonderful jelly

I didn't have Jalapeño peppers from the garden, but I had frozen habanero ones from last year. I thawed and cut up 4 of them and added them. They were not crisp obviously, but they get cooked anyway. They added a nice kick. You could cut them up and drain well I bet.

We made this last night for the first time.  It turned out great, and we followed your recipe to the letter.  We are going to change up the peppers this time around and leave the seeds in the jalapenos, and change up with a bit of serrano peppers. Thank you for the recipe

I made this today and used more hot peppers than bell peppers. I sued a mix of some bell, serrano, jalapeno and siracha peppers. I tasted it from the leftovers in the pan and it is really good! I l like it hot and was able to get that heat with this recipe. Good one! Thank you!

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Jalapeno Jelly

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Top 6 jalapeno jelly recipes from across the web

The most viewed jalapeno jelly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeno Jelly

Homemade Jalapeño Jelly

Jalapeno Jelly

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The most viewed jalapeno jelly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine