Canning Jalapeño Jelly- aka Pepper Jelly
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
96 tablespoons
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Calories
45 kcal
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Course
Condiments
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Cuisine
American
Canning Jalapeño Jelly- aka Pepper Jelly
Description
The Canning Jalapeño Jelly recipe starts with preparing about a pound of jalapeños, with stems removed and seeds optionally discarded to control the heat level. The peppers can be finely chopped by hand or food processor, then drained to reduce excess liquid. Mixed with cider vinegar, sugar, and pectin, the mixture is brought to a full rolling boil twice, crucial for proper gel formation and safe canning. The hot jelly is then jarred, sealed, and processed in a water bath for preservation.
This jelly balances the sweetness of sugar with the heat from jalapeños and acidity from cider vinegar, resulting in a brightly flavored pepper jelly that gels well and maintains shelf stability. It can be served chilled or at room temperature as a sweet-spicy condiment, commonly paired with cheese platters, grilled meats, or crackers.
For practical use, sealed jars store well in a cool, dark place up to a year. Refrigerate open or unsealed jars and consume within 3-6 months. Adding green food coloring and using all-green peppers can produce a visually green jelly. Check seals after 24 hours to ensure the jars are properly sealed to prevent spoilage.
Ingredients
- 1 lb jalapeños about 15
- 2 cups cider vinegar
- 5 cups sugar
- 4 Tbsp pectin Ball RealFruit brand, low or no sugar
Instructions
- Cut stems off peppers. Remove seeds and ribs for milder jam. Add bell peppers if you want to reduce the heat even more.
- Chop peppers finely in food processor, or by hand.
- Drain some of the excess liquid off of peppers with fine mesh sieve.
- Mix about 1/2 cup of sugar with pectin. Add to pot.
- Measure remaining ingredients. Add peppers. vinegar and pectin sugar mixture.
- Bring to full rolling boil. (one that can't be stirred down)
- Add remaining sugar. Bring back to boil.
- Boil 1 full minute.
- Add jam to hot jars.
- Wipe rims with damp towel.
- Place lids. Attach bands fingertip tight.
- Process in water bath canning pot for 10 minutes. Adjust time for elevation above sea level.
- Let jars sit in hot water for 5 minutes.
- Remove to counter and let sit undisturbed overnight.
- Test lids for seal. If lids pop up and down when pressed in the middle, jars did not seal.
- Jars that sealed can be stored in a cool dry place for about a year. Jars that haven't sealed should be refrigerated.
- Makes 3 pints.
Notes
- Adjust heat by removing jalapeño seeds and ribs or adding bell peppers for milder jelly.
- You may substitute white vinegar for cider vinegar if preferred.
- Add green food coloring and use only green peppers to make a green jelly.
- After canning, check jars after 24 hours; unsealed jars should be refrigerated and used within 3-6 months.
- Store properly sealed jars in a cool, dark location for up to one year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96tablespoons
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 45kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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