Jalapeno Jelly Recipe
User Reviews
5
Jalapeno Jelly Recipe
Description
This Jalapeno Jelly recipe combines minced jalapeno peppers with granulated sugar, cider vinegar, lime juice, and salt to create a balance of sweet, tart, and spicy elements. After simmering, the mixture is strained to remove pepper solids and then boiled again with fruit pectin to ensure proper gelification. An optional green food coloring can be added to enhance the jelly’s vibrant color.
The resulting jelly is a smooth, spreadable preserve that carries a gentle heat from the jalapenos without overwhelming the palate. Its texture is firm yet spoonable, ideal for pairing with cheeses, glazing meats, or adding a spicy kick to sandwiches and appetizers.
The recipe produces about four half-pint jars, making it suitable for gifting or home pantry use. The jars should be cooled overnight in the refrigerator to set completely before storage or serving.
Ingredients
- 1/2 pound jalapeno pepper 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 green food coloring if preferred - NOTE: I didn't use any and you can see the jelly is still pretty green, drops
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.
Notes
- This recipe yields approximately four half-pint (8-ounce) jars of jalapeno jelly.
- Do not over-process the jalapeno in the food processor to avoid pureeing; a fine chop is preferred.
- After cooking, strain the peppers well to achieve a smooth jelly consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 80 kcal
% 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.
User Reviews
Overall Rating
5
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