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.
Servings 6 half-pints
Calories 810kcal
Equipment
- Food Processor
- Large Pot
- Canning jars
- Canning pot
Ingredients
- ¾ pound jalapeño 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
- Remove stems and seeds from the jalapeño and bell peppers. Cut the bell peppers into quarters.
- 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.)
- 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.
- 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.
Video
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
Calories: 810kcal | Carbohydrates: 206g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 299mg | Potassium: 265mg | Fiber: 3g | Sugar: 203g | Vitamin A: 1306IU | Vitamin C: 109mg | Calcium: 17mg | Iron: 1mg