Jalapeno Pepper Jelly - Preserving Summer Peppers

A delicious sweet-heat jelly made with, garden fresh jalapenos and green bell peppers! 🏡

Yesterday, I made Jalapeno Pepper Jelly for the first time. During the summer our garden is always overloaded with some type of pepper. Usually it's jalapenos, because they thrive so well in the Texas heat. 

Once the peppers are picked comes the task of figuring out what do do with all those green beauty's. Last year I had a mixture of several peppers, so I tried my hand at a Hot Pepper Sauce. This year I chose to whip up a batch of Jalapeno Pepper Jelly!  

Pepper jelly has been on my to do list for quite sometime. If you've never made Jalapeno Pepper Jelly it's super simple to make. If you're asking yourself this question "what the heck is jalapeno jelly and what do I do with it? Well that's a easy one. 

Jalapeno pepper Jelly is a sweet, somewhat spicy and tangy pepper jelly made with jalapeno peppers, vinegar and sugar. I prefer to use a combination of green bell peppers and jalapeno peppers for flavor as well as to tone down the heat a bit. 

Pepper Jelly makes wonderful gifts, especially around the holidays. I like to serve mine with softened cream cheese on various crackers. Jalapeno Jelly reminds me a bit of Cowboy Candy (Candied Jalapenos), but in jelly form. Now that I've made the jelly I prefer it versus the candied jalapenos. 

The Cowboy Candy can tend to be a bit spicy for my taste, but the jalapeno jelly has just the right amount of heat. I plan on making a double batch next time to use for holiday gifts. I don't see these 3 jars hanging around our house too long. I hope you'll give this recipe a try.

The supplies and ingredients I used were, Ball Canning Jars with Lids and Bands, Ball Liquid Pectin, Jar Lifter, Canning Funnel, Tongs, Boiling Water Canner or Large Pot, Jalapenos, Green Bell Pepper, Sugar, Green Food Coloring (if using) and Apple Cider Vinegar. If you don't have canning utensils you can pick up a packaged set pretty cheap  at Walmart. I used the Ball Wide Mouth Half Pint Jars, but any 4oz or half pint jars will do. 

To start wash your jars in hot soapy water and then prepare the boiling water canner. If using a regular large pot place a round rack or dish cloth on the bottom of the pot. Place the jars on top of rack or dish cloth (this keep the jars from direct contact with the pot or canner). Heat jars and lids in simmer hot water bath until ready for use (do not boil).

Wash fresh jalapenos in cool water and cut off the stems. Remove seed from the peppers. You might want to wear gloves for this part. If you want a little bit of a kick you can leave in half of the seeds from the jalapenos.

Add the jalapeno and bell peppers to a food processor or high speed blender. 

add 1/2 cup vinegar and puree until smooth. 

In a large pot combine the pepper puree with remaining 1/2 cup cider vinegar and sugar. 

Bring to a boil over high heat. Reduce heat and lightly Boil 10 minutes, stirring frequently. 

Add fruit pectin, squeezing the entire contents out of the pouch.

Continue to boil until the mixture reaches a temperature of 220 degrees. Skm off any foam.

Remove from heat when the mixture reaches 220 degrees. 

Ladle into hot jar leaving 1/4 inch head space. Wipe the rims of the jar with a clean cloth dipped in boiling water. Remove lids from hot water and center lids on the jars. Apply bands and tighten, but do not tighten too hard. Add jars to hot water bath and process in boiling water bath for 10 minutes. Remove jars onto a dish towel or to cool completely for 24 hours. 

Check lids to make sure they have sealed after 24 hours. Lid should not pop up when center is pressed. Store properly canned jelly in pantry for up to one year. 

 
adapted from: Ball Canning & Preserving

  

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.