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.
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.
adapted from: Ball Canning & Preserving
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.
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.
Yield: 4 half pints
Jalapeno Pepper Jelly
A delicious sweet-heat jelly made with, garden fresh jalapenos and green bell peppers! 🏡
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 6 - oz jalapeno peppers, seeded (about 7 medium)
- 1 - large or 2 medium bell pepper, seeded (I used red & green bell peppers)
- 1 - cup apple cider vinegar
- 3 - cups sugar
- 3 - ounces Certo Liquid Fruit Pectin
- 3 - half pint canning jars with Lids & Bands
Instructions
- To start wash your jars in hot soapy water and then prepare the boiling water canner.
- Place the jars on a baking sheet and place in the oven on the lowest temperature (160-170 degrees) to keep warm until ready to fill.
- Place lids and rings in hot water and set aside.
- Wash fresh jalapenos in cool water. Cut off the stems and remove the seeds from the peppers (I recommend wearing gloves for this part). If you want a bit of a kick leave in half of the jalapeno peppers.
- Puree peppers using a food processor or high speed blender with 1/2 cup cider vinegar until smooth (do not strain puree).
- In a large pot combine puree with remaining 1/2 cup cider vinegar and sugar. Bring to a boil over high heat. Reduce temperature to a light boil and add the fruit pectin, squeezing the entire contents out of the pouch.
- Continue to lightly boil until the mmixture reaches 220 degrees (on a candy thermometer), stirring frequently. Skim off any foam.
- When the mixture reaches 220 degrees, remove from heat and ladle into hot jar leaving 1/4 inch head space.
- Wipe rims with a clean cloth that has been dipped in boiling water. Remove lids from hot water and center lids on the jars. Apply bands but do not tighten too hard. You just want them finger tip tight.
- Add jars to hot water bath (making sure water completely covers the jars) and process in boiling water bath for 5 minutes for half pints and 10 minutes for pints (time starts after water comes to a boil).
- Do not boil hard just a light boil. When the time is up remove jars onto a towel or hot pad to cool completely.
- Check lids to make sure they have sealed after 24 hours. Lids should not pop up when center is pressed.
- Store jars in a cool, dark pantry for 1 year. Serve on crackers with softened cream cheese.
Notes
When cutting or seeding hot peppers, wear rubber glove. Also I want to mention that next time I prepare this recipe I will be using the Certo liquid pectin. I used the Ball brand and the jelly set up really stiff and too thick for my taste. If I do use the Ball pectin again I might try using just half a package and see how that does. So keep that in mind when using the Ball brand pectin.
adapted from: Ball Canning & Preserving
9 comments
By far it as a appetizer with cracker and cream cheese, but I have added it to stir fry sauces and chicken marinades as well. Just add enough to your taste.
Thank you
You can eat it right away. The shelf like is 1 year for properly canned items.