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Jalapeno Jelly Recipe
A simple, easy-to-make recipe for jalapeno jelly with sugar, pectin, and fresh jalapeno peppers. Perfect for morning toast but also as a starter glaze or sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 40
Calories: 80 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1/2 pound Jalapeno peppers chopped
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 drops green food coloring if preferred - NOTE: I didn't use any and you can see the jelly is still pretty green
Instructions
- Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
- Scoop out the peppers and add to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the jalapeno peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle the hot liquid into clean jars and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Cup of Yum
Notes
- Yields about 4 half pint (8 ounce) jars.
Nutrition Information
Calories
80kcal
(4%)
Carbohydrates
20g
(7%)
Sodium
58mg
(2%)
Potassium
21mg
(1%)
Sugar
20g
(40%)
Vitamin A
60IU
(1%)
Vitamin C
7.2mg
(8%)
Calcium
1mg
(0%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 80
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 20g | 7% |
| Sodium | 58mg | 2% |
| Potassium | 21mg | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.