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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 minutes
Cook Time10 minutes
Boiling Water Bath5 minutes
Total Time45 minutes
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.