Jalapeño Jelly (Pepper Jelly)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
21 mins
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Total Time
36 mins
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Servings
96 servings
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Calories
50 kcal
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Course
Condiments
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Cuisine
American
Jalapeño Jelly (Pepper Jelly)
Description
This recipe processes stemmed and, optionally, seeded jalapeño peppers along with red and green bell peppers in a blender or food processor to finely chop the ingredients. The mixture is combined with vinegar, salt, and a large amount of sugar, then brought to a rolling boil. After boiling, liquid fruit pectin is added to prompt gel formation. Foam is skimmed off to maintain clarity and smoothness.
The jelly is hot-packed into sterilized jars, with careful sealing and headspace maintenance. A water bath is used to process the jars, ensuring long-term storage stability. The resulting jelly has a balanced sweet heat and firm set from pectin, suited for spreading on breads, glazing meats, or adding flavor contrasts in dishes.
Heat level can be adjusted by the number of jalapeños used and whether seeds are included, ranging from mild to noticeably spicy.
To ensure a milder jelly, select less spicy jalapeños and remove seeds before processing. The recipe includes processing steps to guarantee food safety and proper gel consistency.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 10 jalapeno pepper mild
- 1 1/2 cups white vinegar (apple cider vinegar can also be used)
- 1/2 teaspoon salt
- 6 cups sugar
- 1 pouch liquid fruit pectin usually by the Jell-O in grocery stores, Certo brand
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.
Notes
- For a milder jelly, use mild jalapeños and remove most or all seeds to reduce heat.
- Use freshly ground peppers and follow canning instructions carefully to ensure safe preservation.
- Apple cider vinegar can be used as an alternative to white vinegar for a different acidity profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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