Jalapeño pepper jelly is a vibrant, sweet, and spicy treat that’s easy to make. This delightful jelly brightens up any meal, making it perfect for family gatherings or a quick snack. It’s an irresistible addition to your pantry, and you’ll love how simple it is!
Table of Contents
How to Make Jalapeño Pepper Jelly
Essential Jalapeño Pepper Jelly Ingredients
To whip up this zesty jalapeño pepper jelly, gather the following ingredients:
- 10 jalapeño peppers, half seeded
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped (or orange bell pepper)
- 5½ cups sugar
- 1½ cups white vinegar
- ½ teaspoon salt
- 1 (3-ounce) pouch liquid pectin
Equipment Needed for Jalapeño Jelly
Before you start, make sure to have these kitchen essentials on hand:
- Mason jars
- Lids
- Water bath pot
- Food processor
- Large stock pot
- Mesh strainer
Step-by-Step Guide to Making Jalapeño Pepper Jelly
Preparing the Peppers and Base Mixture
Start by washing your mason jars with hot, soapy water and keep them warm. You can warm the lids in a saucepan on low simmer. Then fill your water bath pot halfway with water and bring it to a simmer. Alternatively, warm filled jars in a microwave for 2 minutes or in a 200°F oven.
Next, pulse the jalapeños and bell peppers in a food processor until they are finely chopped. Drain any excess liquid through a mesh strainer to prevent a runny jelly.
Cooking the Jalapeño Pepper Jelly
Place the chopped peppers in a large stock pot. Add the sugar, vinegar, and salt to the pot. Bring this vibrant mixture to a boil over medium-high heat and let it bubble for 10 minutes. The aroma will be tantalizing!
Add the liquid pectin and continue boiling for just 1 more minute before removing it from the heat.
Canning and Sealing Your Jalapeño Pepper Jelly
Now, ladle the hot jelly into your prepared sterile jars, leaving about ¼ inch of headspace. Wipe the rims with a paper towel, then place the lids on and screw the rings on until you feel resistance, then turn them an additional ¼ turn.
Place the jars in the water bath pot, ensuring they are covered by 1-2 inches of water. Bring the water to a boil and process for 10 minutes. Remember to add an extra minute for every 1,000 feet of elevation above 1,000 feet!
Once done, remove the jars and place them on a towel, leaving an inch between each jar. Allow them to sit undisturbed for 12-24 hours to seal properly.
Tips for Perfect Jalapeño Pepper Jelly
Adjusting the Heat Level
If you prefer a milder jelly, remove all the seeds and membrane from the jalapeños. For a spicy kick, keep them in! This small adjustment can greatly affect the final product.
Ensuring a Proper Seal
To check if your jars are sealed, simply press the center of the lid. If it moves, the jar hasn’t sealed correctly. If a seal doesn’t form, just refrigerate that jar for use within 3-4 weeks.
Storage Guidelines for Jalapeño Pepper Jelly
Your sealed jars can be stored in the pantry for up to 12 months. Unsealed jars should be refrigerated and used within 3-4 weeks. With such a long shelf life, you’ll always have a spicy treat on hand!
Delicious Ways to Serve Jalapeño Pepper Jelly
This jelly is incredibly versatile! Use it as a glaze for meats, a topping for ice cream, or spread it on crackers with cream cheese. It also makes a fantastic addition to sandwiches, adding a burst of flavor that elevates any dish.
FAQs
What ingredients do I need for jalapeño pepper jelly?
You need jalapeño peppers, red bell pepper, green bell pepper, sugar, white vinegar, salt, and liquid pectin.
How do I make jalapeño pepper jelly step by step?
First, prepare the peppers, then mix with sugar and vinegar, boil, add pectin, and can it in jars.
Can I make jalapeño pepper jelly ahead of time?
Absolutely! It can be made and sealed in jars, storing well for up to 12 months in your pantry.
How should I store leftover jalapeño pepper jelly?
Sealed jars can be stored in the pantry; unsealed jars should be refrigerated and used within 3-4 weeks.
Related Recipes to try
- Crispy Black Bean Tacos
- Beef Birria Tacos
- Easy Chicken Fajita Casserole
- White Chicken Enchiladas
- Rice Cooker Mexican Rice
- Soft Flour Tortillas
Conclusion
Making jalapeño pepper jelly is a rewarding experience that brings exciting flavors to your meals. Whether you enjoy it in savory dishes or as a sweet topping, this jelly is sure to impress. For more inspiration, check out creative ideas on Pinterest!
Jalapeño Pepper Jelly: A Spicy and Sweet Delight
Equipment
- Mason jars
- lids
- Water bath pot
- Water bath kit
- food processor
- Stock pot
- Mesh strainer
Ingredients
- 10 jalapeño peppers half seeded
- 1 red bell pepper chopped
- 1 green bell pepper chopped (or orange bell pepper)
- 5½ cups sugar
- 1½ cups white vinegar
- ½ teaspoon salt
- 1 (3-ounce) pouch liquid pectin
Instructions
- Prepare mason jars by washing them with hot soapy water and keeping them warm. Simmer lids in a saucepan and bring a water bath pot to a simmer. Alternatively, warm filled jars in a microwave or oven.
- Finely chop the jalapeños and bell peppers using a food processor, then drain excess liquid through a mesh strainer.
- Combine the chopped vegetables, sugar, vinegar, and salt in a large stock pot. Bring to a boil over medium-high heat and boil for 10 minutes.
- Stir in the liquid pectin and boil for an additional minute. Remove the pot from the heat.
- Carefully ladle the hot jelly into sterile jars, leaving a ¼ inch headspace. Wipe the rims clean and place the lids on, screwing the rings on until resistance is met, then turning an additional ¼ turn.
- Place the filled jars into the water bath pot, ensuring they are covered by 1-2 inches of water. Bring to a boil and process for 10 minutes, adding 1 minute for every 1000 ft elevation above 1000 ft.
- Remove the jars from the water bath and place them on a towel, spaced 1 inch apart. Allow them to cool undisturbed for 12-24 hours to seal.
