Jalapeno Pepper Jelly
Have you ever tried jalapeno pepper jelly? I was an adult before I tried and I sure wish I had tried it sooner. It is awesome. I love it over cream cheese with Wheat Thins or crackers. When you hear someone say jalapeno pepper jelly, you think of HOT. It is not hot if you don’t want it to be.
This jalapeno pepper jelly is made with bell peppers and jalapenos but really, you can use any peppers you have on hand. I try to ensure I have 4 to 5 cups of peppers of choice and 1/4 cup or a little more jalapeno peppers.
You decide how hot you want this jelly. If you don’t like spicy then remove the seeds from the jalapenos. I like it a little bit spicy but not too hot.
Items you need to make jalapeno pepper jelly.
You will need a water bath canner. Jelly must be canned.
Canning tools such as a funnel, and an item to grab your jar.
Mason jars. I used 8-ounce mason jars. Make sure you have enough lids and bands for those mason jars.
Canning tools such as a funnel, and an item to grab your jar.
You also need bell peppers, jalapeno peppers, apple cider vinegar, sugar, and fruit pectin.
Remember you can use any peppers that you have on hand. If you use sure jell for pectin then you want to use one box. If you buy fruit pectin in bulk then you want to use 1/3 cup.
This recipe should make about 5, 8-ounce jars of jelly. I know you are going to love this recipe.
Until next time,
Kari
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Jalapeno Pepper Jelly
Delicious Jalapeno Pepper Jelly. If you are new to canning, this is a great starter recipe to try.
- Total Time: 55 minutes
- Yield: 5– 8 ounce jars 1x
Ingredients
1 green bell pepper, finely chopped.
1 yellow bell pepper, finely chopped.
1 red bell pepper, finely chopped. *You want your bell peppers to equal at least 4.5 cups.
1/4 cup of jalapeno peppers, finely chopped.
1 cup of Apple cider vinegar.
1 package of fruit pectin or 1/3 a cup of bulk pectin.
5 cups of sugar.
Instructions
- Get your water bath canner and add water about halfway.
- Clean and sterilize your mason jars and lids in boiling water.
- Finely chop the green, yellow and red bell peppers.
- Finely chop the jalapeno peppers.
- Add bell peppers and jalapeno peppers to a large pot.
- Add one cup of apple cider vinegar and the fruit pectin.
- Bring to a boil and continue the boil until you can no longer stir it down.
- Turn the heat down and add 5 cups of sugar.
- Again boil until it can no longer be stirred down. Remove from heat.
- Add mixture to mason jars leaving 1/4 inch head space.
- Add lids and bands and add to the water bath canner.
- When water comes to a boil, time it for 10 minutes.
- After the time is up, turn the heat off and remove the jars.
- Leave jars alone for at least 24 hours. You should hear jars start to pop as the lids are being sealed.
Notes
This makes 5, 8 ounce jars of jars of jelly.
Higher altitudes require longer boiling times in the canner.
- Prep Time: 20 minutes
- Cook Time: 35
- Category: Appetizer
- Cuisine: Southern, American
