Jalapeño Jelly

This jalapeño jelly recipe has the best taste balance and is very easy to make. Its pepper flavor and spicy kick are great with cheeses or meats.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 109 Calories

Ingredients

• 1 pinch salt
• 1 large green bell pepper
• 12 jalapeno peppers
• 4 ounces liquid pectin
• 4 jalapeno peppers, seeded and finely chopped
• 1.5 cups apple cider vinegar
• 4.25 cups granulated sugar

Recipe Instructions

Step 1

Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Step 2

Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

Step 3

Gather the ingredients.

Step 4

Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.

Step 5

Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.

Step 6

Stir in remaining finely chopped jalapeño peppers.

Step 7

Ladle into sterile jars leaving 1/4-inch headspace.

Step 8

Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath. Store in a cool place. Refrigerate jelly after the seal is broken.