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Jalapeño Pepper Jelly
Laura

Jalapeño Pepper Jelly

Sweet and spicy homemade Jalapeño Pepper Jelly perfect for appetizers, glazes, and gifts. This easy recipe uses fresh peppers and liquid pectin for reliable results every time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 half-pint jars
Course: Dinner
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh jalapeño peppers stems removed, about 10-12 medium
  • 1 large red bell pepper seeded and chopped
  • 1 large green bell pepper seeded and chopped
  • 1.5 cups apple cider vinegar 5% acidity
  • 6 cups granulated sugar
  • 3 ounces liquid fruit pectin 1 package
  • 0.5 teaspoon salt
  • 2-3 drops green or red food coloring optional

Equipment

  • Large heavy-bottomed pot
  • Food processor
  • Water bath canner
  • Half-pint canning jars
  • Canning lids and bands
  • Jar lifter
  • Ladle

Method
 

  1. Prepare peppers: Wear gloves when handling jalapeños. Remove stems from all peppers. For milder jelly, remove seeds and white membranes from all jalapeños. For more heat, leave seeds in 3-4 peppers.
  2. Chop peppers: Process jalapeños and bell peppers in food processor until finely diced but not pureed. Measure exactly 3 cups chopped peppers, draining excess liquid.
  3. Cook mixture: Combine chopped peppers, vinegar, and salt in large heavy-bottomed pot. Bring to rolling boil over high heat, stirring frequently.
  4. Add sugar: Once boiling hard, add all sugar at once. Return to full rolling boil that cannot be stirred down. Boil exactly 10 minutes, stirring constantly.
  5. Add pectin: Remove from heat and stir in liquid pectin immediately. Return to high heat and bring back to rolling boil. Boil hard for exactly 1 minute while stirring constantly.
  6. Finish: Remove from heat and skim off foam. Add food coloring if using, stirring gently to distribute.
  7. Can or store: For canning, ladle hot jelly into hot half-pint jars leaving ¼ inch headspace. Wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes. For refrigerator storage, pour into clean jars and cool before refrigerating.

Notes

  • Wear gloves when handling jalapeños to prevent skin irritation
  • Don't reduce sugar or alter vinegar amounts for safe canning
  • Test set by placing teaspoon on cold plate, should wrinkle when pushed
  • Jelly thickens as it cools, don't worry if thin when hot
  • Store unopened jars in cool dark place for up to 18 months
  • Once opened, refrigerate and use within 3 weeks