With an abundance of jalapeños from our garden, I’ve been able to preserve them in so many different ways! I’m excited to share this Jalapeño Jelly recipe with you all, as it’s absolutely delicious! I’m not even really into spicy food (I grow and preserve them for the hubby), but a dollop of this on some cheese? Hello! So good!
I waited until my jalapeños were red as there are more nutrients in the peppers the redder they get. They also have a little more kick to them. You can definitely make this jelly with green jalapeños too, though. Remove the middle section and seeds and cut into pieces. (Make sure to wear gloves when cutting peppers!)
Add the cut jalapeño pieces into a food processor, along with one cup of the vinegar, and pulse until fairly smooth.
Add the chopped jalapeños, remainder of the vinegar, and the sugar into a large pot. (This could boil up high, so make sure you have a large enough pot to handle it, if need be.)
Stir constantly – do not walk away from it at this point or it will boil over!
Add to prepared jars, wipe rims, check height and place in canner.
This is such a pretty jelly, with little specs of pepper throughout. I plan on gifting a bunch of these for the holidays!
Looking for other things to do with your jalapeños? Try some of these recipes too:
- Easy Pickled Jalapeños
- Candied Jalapeños
- Homemade Sriracha
- Farro Salad Bowl
- Carrot Top Salsa
- Creamy Guacamole
Jalapeno JellyPrint Recipe
- 12 oz jalapeno peppers, stemmed, seeded and veins removed
- 2 cups apple cider vinegar
- 6 cups sugar
- 2 pouches liquid pectin (each 3oz)
Puree peppers and one cup of the vinegar until smooth in a food processor or blender
Place pepper puree into a large stainless steel saucepan
Add remaining vinegar and sugar
Bring to a boil over high heat, stirring constantly for ten minutes
Stir in pectin
Boil hard for one minute, stirring constantly
Remove from heat and quickly skim off foam, if needed
Quickly add hot jelly to prepared, warm jars, leaving 1/4 inch headspace
Wipe rims, add lids, and screw on bands to finger-tip tight
Place jars in water canner and bring water to a boil
Process for ten minutes (starting when boiling begins)
Remove lid after the ten minutes and let jars sit for 5 more minutes
Remove from canner and let cool
recipe from Ball Complete Book of Home Preserving