Jalapeño Jelly (Pepper Jelly)
User Reviews
4.9
453 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
36 mins
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Servings
96 servings
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Calories
50 kcal
-
Course
Condiments
-
Cuisine
American
Jalapeño Jelly (Pepper Jelly)
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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 8 half pint jars (4 pints)
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Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 10 mild jalapeños
- 1 1/2 cups white vinegar (apple cider vinegar can also be used)
- 1/2 teaspoon salt
- 6 cups sugar
- 1 pouch Certo liquid fruit pectin (usually by the Jell-O in grocery stores)
Instructions
- Rinse jalapeño peppers and remove stems and seeds (you can leave the seeds in if you like it spicy). In food processor or blender, finely chop peppers.
- Place peppers in a large pot or heavy large saucepan with vinegar, salt and sugar and bring to a full rolling boil over medium-high heat. Boil for 10 minutes, stirring often.
- Add Certo pouch (liquid pectin), stir, and boil 1 more minute. Skim off any foam that forms to ensure a smooth texture in the finished jelly.
- Use a canning funnel to fill the sterilized, half-pint, canning jars leaving 1 inch headspace. Use a lightly damp paper towel to wipe the rims of the jars before adding sterilized canning center lids, the screw on the band until just tight, but not completely tightened.
- Add jars to a water bath for 10 minutes (follow water bath canner instructions carefully and adjust for high altitude, you may need to process longer). Remove the jars using a canning jar lifter.
- Once the jars have cooled, completely tighten the band around the lid. The lids on the jars should pop down letting you know the jars have been safely sealed. Check all the jars and lids before storing. Label the jars with the date to track freshness. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
- Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
Equipments used:
Notes
- UPDATE - We have had some people comment saying their jelly turned out hotter than they like it. Be sure to use milder jalapeños if you don't like it hot. You may use hot jalapeños but remove most or all of the seeds depending on if you want your jelly spicy or not. How can you tell the hotness level of your jalapeños? Read this article: How to check for the hotness of jalapeños?
Nutrition Information
Show Details
Calories
50kcal
(3%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
12mg
(1%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
60IU
(1%)
Vitamin C
4.3mg
(5%)
Calcium
1mg
(0%)
Nutrition Facts
Serving: 96servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
453 reviews
Excellent
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