Jalapeño Jelly
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
48
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Calories
20 kcal
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Course
Condiments
Jalapeño Jelly
Description
Jalapeño Jelly is made by finely chopping jalapeños, bell pepper, optional Fresno chile peppers, and green apple before cooking them with vinegar and sugar until thickened. The mixture is blended finely which allows the jellied preserve to set with a smooth yet slightly textured consistency. The vinegar adds a mild acidity to balance the sweetness and the heat level can be adjusted by removing seeds or omitting fresnos. It is poured hot into jars and cooled to room temperature before refrigeration.
The flavor is a combination of sweet apple and sugar tempered by the heat and brightness from jalapeños and bell pepper, yielding a versatile preserve that pairs well with cheeses or grilled meats. Its texture holds well spread on crackers or toast.
This jelly should be stored in the refrigerator and used within one month for the best freshness. It can also be frozen for up to six months if packed with room for expansion. Removing seeds from peppers reduces heat for mild preference.
Ingredients
- 6 jalapeños roughly chopped
- 1 bell pepper roughly chopped
- 2 Fresno chile peppers roughly chopped, optional
- 1 green apple cored and cut into chunks
- 1/2 cup vinegar
- 1 cup sugar
Instructions
- Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
- Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
- Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.
Notes
- Removing seeds and membranes from the chile peppers lowers the spiciness for a milder jelly.
- This recipe yields six 4-ounce jars, suitable for sharing or gifting.
- Keep the jelly refrigerated in an airtight container, consuming within one month.
- For longer storage, freeze the jelly up to six months but leave headspace in jars for expansion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Serving | 0.5oz | |
| Calories | 20kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 105IU | 2% |
| 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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