Jalapeno Pepper Jelly
Spice up your pantry with homemade Jalapeño Pepper Jelly—a perfect balance of sweet and spicy that’s guaranteed to ignite your taste buds! Made with fresh jalapeños, a touch of green bell pepper, apple cider vinegar, and just the right amount of sugar, this dazzling green jelly is surprisingly versatile. Whether you use it as a glaze for roasted meats, spread it over cream cheese as a crowd-pleasing appetizer, or pair it with crusty bread for a bold flavor twist, this recipe delivers unbeatable homemade charm. With an optional splash of green food coloring for a vibrant appearance and a quick 20-minute prep time, it’s easier than ever to craft your own batch of this sweet-and-fiery condiment. Perfectly giftable and ideal for canning enthusiasts, Jalapeño Pepper Jelly is your new go-to recipe for bringing sweet heat to every meal!
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Recipe Information
Ingredients
- 10 pieces Jalapeño peppers
- 1 piece Green bell pepper
- 4 cups Granulated sugar
- 1 cup Apple cider vinegar
- 3 ounces Liquid pectin
- 1 cup Water
- 0.5 teaspoon Salt
- 3 drops Green food coloring (optional)
Instructions
Prepare the jalapeños by washing them thoroughly and removing the stems. For a milder jelly, remove the seeds and membranes; for a spicier jelly, leave them intact.
Dice the jalapeños and green bell pepper into small pieces. Alternatively, coarsely chop them and pulse in a food processor for a finer texture, ensuring not to liquefy them.
Add the diced peppers, water, and apple cider vinegar to a large saucepan. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium and stir in the granulated sugar and salt. Continue to stir until the sugar is completely dissolved.
Bring the mixture back to a rolling boil. Let it boil for 5 minutes, stirring occasionally to prevent sticking or burning.
Reduce the heat slightly and stir in the liquid pectin. Return the mixture to a full rolling boil and let it cook for an additional 1-2 minutes, stirring constantly.
If desired, add 3 drops of green food coloring to enhance the jelly's color. Stir well to distribute the coloring evenly.
Remove the saucepan from heat and skim off any foam from the surface with a spoon.
Ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Seal the jars with sterilized lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
Carefully remove the jars from the water bath and place them on a towel-lined countertop to cool completely. Check for a proper seal by pressing on the lids; if they do not pop back, they are sealed.
Allow the jelly to set for 24 hours before consuming. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 820.9 g | 299% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 810.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
