Jalapeno Jelly Recipe

Homemade Jalapeño Jelly

This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.

Prep: 15min

Total: 36min

Yield: 96

Serving Size: 1 serving

Nutrition Facts: calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 red bell pepper
• 1 green bell pepper
• 10 mild jalapeños
• 1 1/2 cups white vinegar ((apple cider vinegar can also be used))
• 1/2 teaspoon salt
• 6 cups sugar
• 1 pouch Certo liquid fruit pectin ((usually by the Jell-O in grocery stores))

Instruction:

1. Rinse jalapeño peppers and remove stems and seeds (you can leave the seeds in if you like it spicy). In food processor or blender, finely chop peppers.
2. Place peppers in a large pot or heavy large saucepan with vinegar, salt and sugar and bring to a full rolling boil over medium-high heat. Boil for 10 minutes, stirring often.
3. Add Certo pouch (liquid pectin), stir, and boil 1 more minute.
4. Fill canning jars leaving 1 inch headspace. Add to a water bath for 10 minutes (adjust for high altitude, you may need to process longer). Wait a day or so before serving so the jelly has a chance to ‘gel’ or set.
5. Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

Jalapeno Jelly

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won’t set. The amount of vinegar is correct:)

Prep: 45min

Total: 45min

Yield: 5 half-pints

Nutrition Facts: calories 972.4, Fat 0.2, Saturated Fat 0.1, Cholesterol 0, Sodium 9.2, Carbohydrate 246, Fiber 2.6, Sugar 242.7, Protein 0.6

Ingredients:

• 3/4 lb jalapeno pepper
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 (3 ounce) envelopes liquid pectin
• green food coloring (optional)

Instruction:

1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Jalapeno Jelly Recipe

Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.

Prep: 15min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 739 kcal, Carbohydrate 187 g, Sodium 198 mg, Fiber 1 g, Sugar 185 g, servingSize 1 serving

Ingredients:

• 10 jalapeno peppers (half seeded)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 5 1/2 cups sugar
• 1 1/2 cup white vinegar
• 1/2 teaspoon salt
• 1 3 ounce pouch liquid pectin

Instruction:

1. Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
2. Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
3. Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
4. Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.

Jalapeno Jelly // Garden To Pantry

FAQ

How long is homemade jalapeno jelly good for?

How to make and can jalapeno jelly?

1. Place all peppers in a food processor and pulse until peppers are finely chopped. …
2. Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. …
3. Ladle jam into hot sterile jars, leaving ¼ inch headspace. …
4. Jelly that is sealed properly can be stored on the shelf.

What do you do with jalapeno jelly?

1. Hot Pepper Jelly and Cream Cheese Appetizer. …
2. Hot Pepper Jelly Sandwich Spread. …
3. Hot Pepper Jelly Glazed Chicken Wings. …
4. Hot Pepper Jelly Stir Fry Sauce. …
5. Hot Pepper Jelly and Cream Cheese Toasted Bagel. …
6. Use Hot Pepper Jelly as a Dipping Sauce. …
7. Jazz up Your Turkey Burgers with Hot Pepper Jelly.

How do you thicken jalapeno jelly?