Servings
Font
Back
5.0 from 12 votes

Jalapeño Jelly

Sweet and spicy, this homemade Jalapeño Jelly goes with everything! Serve it over cheese, use it as a glaze, or spread it on some toast.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 d
Total Time
1 d 36 mins
Servings: 6 half-pints
Calories: 810 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

  • ¾ pound Jalapeno peppers (340g)
  • 1 green bell pepper (198g)
  • 1 red bell pepper (239g)
  • 6 cups granulated sugar (1200g)
  • 1½ cups apple cider vinegar (360mL)
  • ¾ teaspoon salt
  • 3 ounces liquid pectin (one pouch) (86mL)

Instructions

    Cup of Yum
  1. Remove stems and seeds from the jalapeño and bell peppers. Cut the bell peppers into quarters.
  2. Place the peppers in the bowl of a food processor. Pulse until finely chopped. Place mixture in a mesh strainer and drain off excess liquid. Discard liquid. (Draining off the liquid from the chopped pepper mixture gives the jelly a clean amber color versus a murky brown color. Don’t skip this – the added liquid will keep the jelly from setting up properly.)
  3. Combine the drained pepper mixture, sugar, vinegar, and salt in a large pot. Bring to a rolling boil over medium-high heat. Continue boiling for 10 minutes, stirring often. (Mixture will foam up quite a bit. You can skim off this foam during boiling for a clearer jelly, if desired) Stir in the pectin and boil 1 minute.
  4. Transfer the jelly to 6 sterilized half-pint canning jars, leaving ½-inch headspace at the top. Wipe the rims clean, place lids on jars, and screw on the rings. Carefully place jars on a rack in a water bath and boil for 10 minutes. Remove and place on a dish towel. Allow to cool, undisturbed, 24 hours to seal and set.

Notes

  • If the jar lids give when pressed after processing in the water bath and cooling, reprocess or store in the fridge and use within 3 months.
  • It’s a good idea to wear gloves when working with jalapenos to avoid any potential irritation from the jalapeño oil getting onto your skin or in your eyes.
  • It is really important to make sure your jars are clean and sanitized before you add the jelly. This will help you avoid any contamination which leads to the jelly spoiling.
  • While this recipe makes enough to fill 6 half-pint jars, preparing an extra jar or two is always handy. If you accidentally dirty a jar, it’s easier to have an extra one ready to go while the jelly is ready to be canned.
  • You may have to adjust the boiling time of the water bath based on your altitude.
  • You can make the jalapeño jelly as spicy or mild as you want. You can leave some of the seeds from the jalapeño peppers in the mixture for a spicier jelly.
  • After adding the jelly to the jars, make sure to wipe down the rims. Leaving any jelly residue on the rims may prevent you from getting a good seal.
  • Never place the hot jars directly on your cold countertops. Always put down a dish towel to prevent the jars from shattering. If possible, you can be extra cautious by spreading out the hot jars at least 1 inch apart on the dish towel.
  • To save time and ensure an even consistency, use a food processor to chop the jalapeños and bell peppers finely. Be careful not to overprocess them to ensure some texture in the jelly.

Nutrition Information

Calories 810kcal (41%) Carbohydrates 206g (69%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.02g Sodium 299mg (12%) Potassium 265mg (8%) Fiber 3g (12%) Sugar 203g (406%) Vitamin A 1306IU (26%) Vitamin C 109mg (121%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6half-pints

Amount Per Serving

Calories 810

% Daily Value*

Calories 810kcal 41%
Carbohydrates 206g 69%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.02g 0%
Sodium 299mg 12%
Potassium 265mg 6%
Fiber 3g 12%
Sugar 203g 406%
Vitamin A 1306IU 26%
Vitamin C 109mg 121%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.