Jalapeno Pepper Jelly
A sweet and spicy jelly made with jalapeno peppers. Jalapeno Pepper Jelly or Jam is delicious on crackers with cream cheese or served with a hard cheese. Hot pepper jelly can also be used as a meat glaze and is perfect served on a cheese board.
Equipment
- Food Processor
- Hot Water Bath Canner
- Canning Pot
- Timer
- ½ pint Canning Jars and lids
- Ladle
Ingredients
- 3 cups finely chopped jalapeno peppers ((about ¾ pounds fresh jalapeno peppers))
- 1 ½ cups 5% apple cider vinegar
- 6 ½ cups white granulated sugar ((no substitutions))
- 3 oz. pouch Certo Liquid Pectin ((See Notes))
Instructions
Prep
- Prepare your jars, lids, and hot water bath canner before starting the recipe.
- Heat the half pint jars in a pot of hot water.
- Cut the cap off each jalapeno pepper. Chop the jalapeno peppers finely. A food processor is recommended. Measure the chopped jalapenos and set aside.
- Cut the top off the pouch of pectin and stand it up in a glass within reach of the stove.
How to make jalapeno pepper jelly
- Measure the sugar and apple cider vinegar and pour into a non reactive canning pot.
- Add the diced jalapeno peppers to the pot and stir.
- Heat the ingredients on medium until the sugar has completely dissolved.
- Increase the heat and bring to a rolling boil, stirring occasionally to prevent scorching.
- Once the ingredients have come to a rolling boil that can not be stirred down add the liquid pectin to the pot. Stir to mix the pectin in completely. Bring to a rolling boil again.
- Boil for 1 minute exactly.
- Carefully remove the hot pot of jelly from the burner.
- Use a spoon to skim any foam off the top of the jelly.
- Use a large ladle to fill each hot jar with the jam leaving a ¼ inch headspace.
- Use a damp paper towel to wipe the edge of the jar and treads clean.
- Place a flat lid on and twist on the band on each jar as you fill it. Put the jar back into the hot water bath pot.
- Repeat filling all of the jars.
- Place a lid on the hot water bath pot. Increase the heat to high and bring to a full boil.
- Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude.
- Once done remove the lid and cool for 5 minutes before lifting the jars from the canner and transferring them to a towel on the counter. Cool the jars for 24 hours.
- Check the lids to make sure you have gotten a proper seal before removing the bands, washing the jars and storing.
- Makes 7 half pints of jelly.
Video
Recipe Expert Tips
- Wear Gloves: I can not emphasize enough how important it is to wear gloves when cutting a large number of jalapeno peppers.
- This recipe is made with liquid Pectin. The recipe uses Certo Liquid pectin.
- I used a 5 quart stainless steel pot.
- Adding 1 tablespoon of butter or margarine to the canning pot will significantly cut back on the amount of foam that forms.
- Check out my rolling boil video that shows what a rolling boil looks like.
- Rolling boil: Make sure you cook the jelly for exactly one minute after adding the liquid pectin. If you do not time it correctly the jelly may not set properly.
Nutrition
Serving: 1tablespoonCalories: 46kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 9mgFiber: 1gSugar: 12gVitamin A: 26IUVitamin C: 3mgCalcium: 1mgIron: 1mg
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