Summer is just full of amazing fresh produce and it’s great to take advantage of it all by preserving it in various ways so that you can enjoy using it for the rest of the year. Some nice ways to preserve fresh produce is by freezing it, canning it, making pickles and making jams or jellies. I always enjoy a nice homemade jam and this jalapeno jelly jelly is a favourite! I mean you really can’t really go wrong with a sweet and spicy jalapeno jam with a hint of sour and saltiness, especially for breakfast on toast! Yum! I like to use this hot pepper jelly on bagels with cream cheese, on pancakes and in sandwiches, not to mention by the spoonful, and I always like to have some on hand in my pantry or in the fridge!
What’s your favourite way to enjoy jalapeno jelly?
Sweet and spice jalapeno hot pepper jelly or jam!
- 1 pound jalapeno peppers, stems removed, seeds optionally removed and coarsely chopped
- 1 pound green bell peppers, stems removed, seeds removed and coarsely chopped
- 6 cups granulated sugar
- 1 cup cider vinegar
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- Bring everything except the pectin to a boil in a large sauce pan and simmer for 10 minutes
- Bring to a rolling boil over high heat, stir in pectin and boil for 1 minute, stirring constantly before removing from heat.
- Store in sealed containers in the fridge and use within a couple of months or use proper canning procedure to store at room temperature for longer periods of time.
Option: Slice, chop or even puree the peppers depending on your preferred texture!
Option: Use red jalapenos or other hot chili peppers for different flavour and heat level!
Maria Lichty says
Jelly with a kick sounds great!
Carol Buckler says
Love jalapeno jelly. Put in fruit, peaches are my favorite. Put it cream cheese and crackers
Nice recipes, but can you give us in metric system the recipes, thanks alot.
When you say cider vinegar, is that apple cider vinegar?
Jade: Yes Apple cider vinegar.
So excited to try your recipe! I have been harvesting Jalapeno peppers from my garden, I have done everything but Jelly! Thanks, love your — everything!
Gus Rivers says
Is it possible to use powdered pectin.. The liquid available here has gotten really bad reviews for not setting properly and I don’t want to waste a batch.
Powdered pectin will work. Use the recommended amount for the brand that you are using. Enjoy!
Wonder if you could add basil to this recipe? If so, how much? I have seen recipes that call for basil vinegar that takes a couple of weeks to prepare. I would prefer to just add the basil leaves to this recipe. What do you think?
You can mix some fresh basil leaves in just before placing it into a jar. Enjoy!
Lisa B. says
Love jalapeno jelly. Make a batch of red and a batch of green and add to a Christmas cheese or charcuterie plate.
Joan Wallace says
Should the green peppers be chopped? How fine? Should the tops be left on the jalapenos and the seeds included in the jelly or should the peppers be seeded?
Chop the bell pepper about the same size as the jalapeno pieces. The tops should be removed. The seeds should be removed from the green bell peppers and the jalapeno seeds can be left in for a spicier jelly or removed for a milder jelly. (I have updated the recipe to clarify.) Enjoy!
For diabetics what is sugar sub is recommended for the sugar?
Sharon Farrell says
For the person who asked about using powdered pectin. Sorry, Kevin, it’s not as simple as just using one for another
Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be simply interchanged in a recipe. It requires different cooking merhods. Be sure to follow the manufacturer’s recipes and instructions.