Jalapeño Jelly {a.k.a. Hot Pepper Jelly}
User Reviews
4.6
Jalapeño Jelly {a.k.a. Hot Pepper Jelly}
Description
This Jalapeño Jelly recipe uses a combination of red and green bell peppers and jalapeño peppers, finely chopped and drained to reduce excess moisture before cooking. White vinegar, salt, and a large amount of granulated sugar provide the preservation base and sweetness, while fruit pectin (liquid or powdered) ensures the jelly sets properly. The cooking process involves boiling the mixture, adding pectin, then completing the boil to fully activate setting.
The jelly achieves a medium to firm set depending on pectin amount and can be adjusted for preferred heat level by managing the number of jalapeños and whether seeds and membranes are included. The final product has a balance of sweet and spicy flavors and a slightly chunky texture from the peppers.
It is typically canned in sterilized jars for storage and presentation. The jelly is versatile for spreading, glazing meats, or accompanying cheese and crackers.
Proper draining of pepper liquid and correct pectin usage are key steps to ensure the jelly sets well. Adjusting the ratio of peppers and pectin can modify heat intensity and firmness.
Ingredients
- 1 bell pepper large, red; see note
- 1 bell pepper large, green; see note
- 10 jalapeno pepper see note
- 1 ½ cups white vinegar
- ½ teaspoon salt
- 5-6 cups granulated sugar
- 3-ounce ounce fruit pectin pouch liquid or powdered (2 boxes, 1.75 oz each); not low sugar or sugar free
Instructions
- Clean and sterilize canning jars according to manufacturer's directions.
- Finely chop the bell peppers and jalapeños in a food processor fitted with the blade attachment or using the fine shredder attachment, or finely chop the peppers by hand. Drain excess liquid from the peppers before proceeding (this helps ensure the jelly will set up).
- For liquid pectin: to a 5- or 6-quart pot, add the peppers, vinegar, salt and sugar. Bring the mixture to a boil for 5 to 10 minutes, stirring often.
- Add the liquid pectin and boil at a rolling boil (that can't be stirred down) for 1 more minute. Remove the pot from the heat.
- For powdered pectin: to a 5- or 6-quart pot, add the peppers, vinegar, salt and powdered pectin. Bring the mixture to a boil for 1 minute.
- Add the sugar and bring to a boil again, stirring constantly. Boil at a rolling boil (that can't be stirred down) for 1 full minute. Remove the pot from the heat.
- Pour jelly to within 1/4-inch of the top of prepared canning jars. Wipe the rim of the jar with a clean rag. Place a lid and ring on each jar.
- Process in a water bath or steam bath canner for 10 minutes adding additional time for elevation, if needed (see note).
- Remove from the canner and let sit on the counter until fully cooled and lids have popped/sealed.
Notes
- Use about 3 cups (18 to 20 ounces) of finely chopped peppers, combining red and green bell peppers with jalapeños for a balanced heat.
- Leave seeds and membranes in 3 to 4 jalapeños for medium spice; adjust this to control overall heat level.
- Drain excess pepper liquid before cooking to help the jelly set properly.
- Powdered pectin generally produces a better set than liquid pectin; using two full boxes yields a firm jelly.
- If jelly doesn't set, check pectin type and assess pepper moisture content as common causes.
User Reviews
Overall Rating
4.6
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