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JALAPENO PEPPER JELLY

March 24, 2018 by Debbie 30 Comments

Jump to Recipe Print Recipe

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.

DSC_1303
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.

DSC_1307
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.
DSC_1318
DSC_1321

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.

DSC_1337
DSC_1345

 

Print Recipe

JALAPENO PEPPER JELLY

This delicious Jalapeno Pepper Jelly is fantastic served on your favorite cracker with cream cheese, can be used as a marinade for meats, or just eat it with a spoon! It's that good!
Prep Time30 mins
Cook Time10 mins
Boiling Water Bath5 mins
Total Time45 mins
Course: Appetizer, Jams & Jelly
Cuisine: American
Keyword: Jalapeno Pepper Jelly,, Jams & Jelly
Servings: 6 half pints
Author: Debbie

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.

Filed Under: appetizers & snacks, canning & dehydrating, jams & jellies, preserving the harvest

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Reader Interactions

Comments

  1. Laurey

    July 20, 2019 at 12:47 pm

    How long is the self life for this jelly

    Reply
    • Debbie

      July 20, 2019 at 7:12 pm

      As long as the seal is good, it will stay good for 2-3 years. Ours doesn’t usually last that long though.

      Reply
      • Shannon

        August 4, 2019 at 7:09 am

        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!

        Reply
        • Debbie

          August 4, 2019 at 8:28 am

          Thanks! Have you tried the Cowboy Candy? (Pickled Jalapenos). They are another favorite of ours.

          Reply
  2. Jan

    September 8, 2019 at 4:42 pm

    Just made this and tasted it. It’s not very hot, does it get hotter as time goes by. It’s delicious though.

    Reply
    • Debbie

      September 8, 2019 at 8:51 pm

      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.

      Reply
  3. Charlene Johnson

    September 9, 2019 at 5:13 pm

    Recipe calls for 1 pkg. pectin. How much does that measure? Mine is 4.7 oz.

    Reply
    • Debbie

      September 9, 2019 at 10:53 pm

      The Sure-Jel packs in the US are 1.75 oz

      Reply
  4. Selena Canfield

    October 12, 2019 at 12:30 pm

    I love your recipe. It was so easy to follow. Thankyou!

    Reply
    • Debbie

      October 12, 2019 at 1:06 pm

      You’re very welcome! Glad you enjoyed it.

      Reply
  5. Christine

    October 21, 2019 at 5:20 pm

    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?

    Reply
    • Debbie

      October 22, 2019 at 7:35 am

      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!

      Reply
  6. Megan

    December 11, 2019 at 9:44 pm

    Do you leave the seeds in?

    Reply
    • Debbie

      December 11, 2019 at 10:25 pm

      I remove most of them because my family doesn’t enjoy the “hot” as much as I do.

      Reply
  7. Gina

    December 15, 2019 at 8:46 pm

    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.

    Reply
    • Debbie

      December 15, 2019 at 11:07 pm

      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.

      Reply
  8. Pam

    July 25, 2020 at 10:52 am

    I just made this pepper jelly. I cannot wait to try it! Thanks for the recipe!!!

    Reply
    • Debbie

      July 25, 2020 at 2:55 pm

      You’re welcome!

      Reply
  9. Martin Rogers

    August 2, 2020 at 8:51 am

    Thanks for sharing this easy to follow recipe.
    I’ve ate my mom’s pepper jelly for years.
    I’m fixing to make it using your instructions.
    I have a bumper crop of green bell peppers and red cayennes.
    It’s going to be some prize winning stuff.

    Reply
    • Debbie

      August 2, 2020 at 9:15 am

      Pepper jelly is one of our favorites. I hope you enjoy this recipe!

      Reply
  10. Danni

    September 5, 2020 at 2:00 pm

    Could you use liquid pectin instead of powdered pectin?

    Reply
    • Debbie

      September 5, 2020 at 9:52 pm

      I’ve never tried it with liquid pectin so can’t for sure how it would work. My first thought is that it would be ok but not having tried it, I can’t say for sure. If you try it, please let me know how it works out.

      Reply
  11. Bryttani

    January 5, 2021 at 2:58 pm

    Can you skip the water bath part of you plan on not canning and just using within the next few weeks?

    Reply
    • Debbie

      January 5, 2021 at 4:18 pm

      If you do not use the water bath, you would need to refrigerate it and use it within a couple of months.

      Reply
  12. Kathy Wehage

    June 8, 2021 at 7:16 pm

    This recipe looks great and O plan to try it. Can the amount of sugar be reduced? 5 cups seems like a lot

    Reply
    • Debbie

      June 9, 2021 at 4:15 am

      Hi Kathy! The amount of sugar used ensures the jelly sets properly and will have a longer shelf life. There are low-sugar pectins available that you might want to try. This recipe does call for a lot of sugar but the heat from the peppers balances the taste, in my opinion.

      Reply
  13. Rayanne R Dowell

    August 22, 2021 at 1:26 pm

    Thank you for this recipe! I love the pictures and the detailed directions. I love to can, but had never made hot pepper jelly! I think it’s going to be a big hit 🙂 I can’t wait to try your caramel apple jelly…yum yum! thanks again!

    Reply
    • Debbie

      August 24, 2021 at 7:15 am

      You are very welcome!

      Reply
  14. Heather

    September 22, 2021 at 12:32 pm

    I followed all instructions and yet my jelly didn’t set up
    What do you recommend to do? Thanks

    Reply
    • Debbie

      September 22, 2021 at 12:52 pm

      I am sorry you had problems. This recipe has never failed me. There could be several reasons why your jelly didn’t set, but all is not lost. First, try letting it sit out a little longer and see if it firms up. Also, place a jar in the refrigerator and see if that helps. In case neither of those things work, I’m attaching a link to another website that has clear and precise instructions on how to remake the jelly. https://creativehomemaking.com/recipes/canning/jelly-not-set/ Please let me know how it turns out. Good Luck!

      Reply

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Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

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