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Jalapeno Jelly

[heart_this] · Jun 28, 2017 · 15 Comments

Jalapeno Jelly

Sweet and spice jalapeno hot pepper jelly or jam!

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?

Jalapeno Jelly
Jalapeno Jelly
Jalapeno Jelly

Jalapeno Jelly
Jalapeno Jelly

Jalapeno Jelly

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 96(~6 cups or 96 1 tablespoon servings)

Sweet and spice jalapeno hot pepper jelly or jam!

ingredients
  • 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
directions
  1. Bring everything except the pectin to a boil in a large sauce pan and simmer for 10 minutes
  2. Bring to a rolling boil over high heat, stir in pectin and boil for 1 minute, stirring constantly before removing from heat.
  3. 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.
Note: Use less jalapeno peppers and/or remove the seeds for a milder heat and use more for more heat!
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!
Nutrition Facts: Calories 54, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 26mg, Carbs 13g (Fiber 0.3g, Sugars 12g), Protein 0

Nutrition by: Nutritional facts powered by Edamam
Use in:
Bacon and Avocado Monte Cristo Sandwich with Jalapeno Jelly

Similar Recipes:
Candied Jalapenos
Green Tomato and Jalapeno Jam
Bacon Jam
Strawberry Basil Jam
Sichuan Chili Oil
Jalapeno Honey
Honey Jalapeno Cornbread Muffins
Pickled Jalapenos

Condiment, Food, Gluten-free, Jam, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Maria Lichty says

    June 28, 2017 at 6:36 pm

    Jelly with a kick sounds great!

    Reply
  2. Carol Buckler says

    June 29, 2017 at 2:24 am

    Love jalapeno jelly. Put in fruit, peaches are my favorite. Put it cream cheese and crackers

    Reply
  3. Anonymous says

    June 30, 2017 at 1:59 pm

    Nice recipes, but can you give us in metric system the recipes, thanks alot.

    Reply
  4. Jade says

    June 30, 2017 at 8:48 pm

    When you say cider vinegar, is that apple cider vinegar?

    Reply
  5. kevin says

    July 6, 2017 at 12:56 am

    Jade: Yes Apple cider vinegar.

    Reply
  6. anggnbama says

    July 31, 2017 at 9:03 pm

    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!

    Reply
  7. Gus Rivers says

    September 21, 2018 at 9:20 pm

    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.

    Reply
    • kevin says

      September 22, 2018 at 9:34 am

      Powdered pectin will work. Use the recommended amount for the brand that you are using. Enjoy!

      Reply
  8. Debbie says

    September 17, 2021 at 4:30 pm

    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?

    Reply
    • kevin says

      September 20, 2021 at 6:40 pm

      You can mix some fresh basil leaves in just before placing it into a jar. Enjoy!

      Reply
  9. Lisa B. says

    September 17, 2021 at 5:09 pm

    Love jalapeno jelly. Make a batch of red and a batch of green and add to a Christmas cheese or charcuterie plate.

    Reply
  10. Joan Wallace says

    September 20, 2021 at 9:52 am

    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?

    Reply
    • kevin says

      September 20, 2021 at 6:52 pm

      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!

      Reply
  11. Melody says

    August 6, 2022 at 6:31 pm

    For diabetics what is sugar sub is recommended for the sugar?

    Reply
  12. Sharon Farrell says

    August 6, 2022 at 8:17 pm

    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.

    Also see…
    https://healthyeating.sfgate.com/liquid-pectin-vs-powdered-pectin-11187.html

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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