Have you noticed a “spicy” theme running through my posts lately? I must be having sympathy cravings with our youngest daughter who is expecting her first child in October. Or it could just be that I LOVE all things spicy, including jelly!
This is such a versatile recipe. It’s fantastic served as an appetizer on crackers with cream cheese, or as a marinade for meats, even as a spread on panini sandwiches. It’s so good you might want to get a spoon and eat it out of the jar.
INGREDIENTS
3 1/2 cups finely diced red, orange, or green bell peppers (I use a combination)
1/2 cup finely diced hot peppers (I use red and green jalapenos, plus a serrano or two)
1 cup apple cider vinegar
1 package powdered pectin
5 cups sugar
Begin by washing and dicing all the peppers. You should end up with 4 cups total. The combination of peppers you use is up to you. If you want it spicier try habanero peppers.
Measure your sugar and set it aside.
In a large, heavy pot, add the peppers, vinegar, and pectin. Bring to a full rolling boil over high heat.
Add the sugar and return to a full rolling boil stirring constantly. Boil for 1 minute. It will look like this when it is at a full boil.
After one minute, remove from the heat and ladle into sterilized jars. (To sterilize the jars simply place them in simmering water for 1-2 minutes. This should be done before you start the jelly.) This recipe will make 6 half pint (8 oz) jars.
Wipe the rims very well with a cloth dipped in vinegar. This is to remove all the sugar from the rim ensuring you get a good seal on the jars. Place the canning flats and rings on the jars and tighten.
Place into a boiling water bath canner making sure the jars are covered by one inch of water. Process for 5 minutes. Remove from the canner and let them sit for 24 hours before moving them.
JALAPENO PEPPER JELLY
Equipment
- Water Bath Canner
Ingredients
- 3 1/2 cups red, orange, or green bell peppers finely diced
- 1/2 cup jalapeno peppers (or your choice of hot pepper) finely diced
- 1 cup apple cider vinegar
- 1 pkg powdered pectin
- 5 cups sugar
Instructions
- Begin by prepping all the peppers. You should have 4 cups in total.
- Measure the sugar and set aside.
- In a large, heavy pot, add the peppers, vinegar, and pectin. Bring to a full, rolling boil over high heat. Stir thoroughly to combine the pectin with the other ingredients.
- Add the sugar and bring to a full, rolling boil, stirring constantly. Boil for one minute.
- Remove from heat and ladle into sterilized jars. I use half-pint jars for this.
- Wipe the rims thoroughly with a damp cloth of water and vinegar. Place a two-piece lid on top and tighten.
- Place in a boiling water bath canner and process for 5 minutes.
- Remove from the canner, place on a kitchen towel, and allow to sit for 24 hours before removing the bands.
24 hours can be such a long time when you are waiting for this spicy deliciousness to be ready.
How long is the self life for this jelly
As long as the seal is good, it will stay good for 2-3 years. Ours doesn’t usually last that long though.
The standard for home canned goods is 1 year. After that they tend to lose quality. It’s not like they magically go bad at the 1 year mark and most things are good well beyond that.
This is why a small batch like this is a good idea. You should be able to get through it before the quality degrades.
Can’t wait to give this a go! I have oodles of jalapenos this year!
Thanks! Have you tried the Cowboy Candy? (Pickled Jalapenos). They are another favorite of ours.
Just made this and tasted it. It’s not very hot, does it get hotter as time goes by. It’s delicious though.
A lot of it will depend on how hot your peppers are. We had jalapeno’s this year that you could eat raw and barely taste the heat. We had others that would knock your socks off! I would suggest trying the peppers first and adjust them to the level of heat you desire. You could also mix up the peppers…jalapenos, serrano, habanero, etc.
Recipe calls for 1 pkg. pectin. How much does that measure? Mine is 4.7 oz.
The Sure-Jel packs in the US are 1.75 oz
I love your recipe. It was so easy to follow. Thankyou!
You’re very welcome! Glad you enjoyed it.
Just made this jelly and it’s so good! I have a question: is there any way to keep the jelly and peppers combined, rather than having the peppers all at the top of the jar?
I’ve read of a way that helps but I’ve not tried it. After your jelly finishes cooking, leave it in the pan for 5-7 minutes until it begins to slightly set up. Then, fill your jars as usual and continue to process as listed in the instructions. It seems to me that when you process in the water bath, the jelly will liquify again, so I’ve not tried this method. The other I’ve read is to wait about 20 minutes after you remove the jelly from the water bath. Slightly tilt the jars to distribute the peppers in the jelly that should be beginning to set. The problem with this method is you risk a poor seal on the jars. I hope this helps and if anyone out there has suggestions, please post them!
Do you leave the seeds in?
I remove most of them because my family doesn’t enjoy the “hot” as much as I do.
When you mentioned the water bath method and you said to have 1 inch of water over the jars do you mean to have the jars totally submersed in water? I have never made jelly so that’s why I’m asking.
Yes, the jars need to be completely submerged in the water. Also, the water needs to come back to a boil before you start timing.