Jalapeno Pepper Jelly Recipe – Quick & Easy Recipe
A vibrant and spicy Jalapeno Pepper Jelly recipe that combines the heat of jalapenos with the sweetness of red bell peppers and sugar. This quick and easy jelly uses apple cider vinegar and liquid pectin to achieve the perfect balance and gel consistency, ideal for serving with crackers, cheese, or as a glaze.
- Prep Time: 30 minutes (excluding water bath and cooling time)
- Cook Time: 21 minutes
- Total Time: 24 hours 21 minutes (including cooling and setting time)
- Yield: 6 jars of 250ml each or 3 jars of 500ml each
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Peppers
- 2 large red bell peppers
- 10–12 large jalapenos
Other Ingredients
- 1 ½ cups apple cider vinegar (or white vinegar)
- 6 cups sugar
- 1.5 pouches liquid pectin
- 1 tsp salt
Instructions
- Sanitize Jars: Clean your jam jars and lids by washing them in hot soapy water and rinsing thoroughly. Then bring a large pot of water to a rolling boil and boil the jars for 10 minutes to sanitize them.
- Prepare Peppers: Wash the red bell peppers and jalapenos in cold water with a splash of vinegar. Swish them around for one minute, rinse with cold water, and pat dry with a clean tea towel to ensure they are clean and ready to use.
- Chop Peppers: Process the peppers in a food processor fitted with a fine chopping blade until the pieces are small. Alternatively, finely chop them with a knife and cutting board to avoid large chunks in the jelly.
- Combine Ingredients: Place the chopped peppers into a large stockpot. Add the apple cider vinegar, salt, and sugar to the pot. Use a large pot because the mixture will foam aggressively during boiling.
- Cook Mixture: Bring the mixture to a full rolling boil over medium-high heat and maintain the boil for 10 minutes, stirring frequently to prevent sticking and burning on the pot’s bottom.
- Add Pectin: Stir in the entire contents of the liquid pectin pouch. Boil the mixture for an additional 1 minute while stirring continuously.
- Fill Jars: Remove the pot from heat and carefully ladle the hot jelly into the sanitized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims with a damp cloth to ensure a clean seal.
- Seal and Process: Place the lids and screw bands on each jar, tightening them until finger tight. Process the jars in a boiling water bath canner for 10 minutes for 250ml jars or 15 minutes for 500ml jars. Adjust processing time if you are at a high altitude.
Notes
- Use gloves when handling jalapenos to avoid skin irritation.
- Larger jars take longer to process in the water bath; adjust timing accordingly.
- Ensure constant stirring during boiling to prevent burning or sticking.
- Always check altitude adjustments for water bath processing time to ensure safety.
- This jelly is excellent for pairing with cream cheese and crackers or as a glaze for meats.
