Sweet Hot Jalapeno Jelly
Sweet, spicy, and utterly irresistible, this homemade Sweet Hot Jalapeño Jelly is the perfect balance of bold heat and sugary charm. Crafted with fresh jalapeño and green bell peppers, a splash of tangy apple cider vinegar, and just the right amount of sweetness, this vibrant jelly is a must-try for spice lovers. Whether spread over cream cheese as a party appetizer, used as a glaze for roasted meats, or simply slathered on your favorite bread, its versatility knows no bounds. Quick and easy to prepare, this recipe comes together in just 40 minutes and includes helpful steps for canning, so you can enjoy its zesty kick all year long. Plus, with an optional dash of colorful food dye, your jelly can make an eye-catching addition to any table. Perfect for gifting or stocking your pantry with heat and flavor, this jalapeño jelly recipe is a standout crowd-pleaser!
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Recipe Information
Ingredients
- 10 whole jalapeno peppers
- 2 whole green bell peppers
- 1 cup apple cider vinegar
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered pectin
- 1 cup water
- 5 drops food coloring (green or red, optional)
Instructions
Wash and remove the stems from the jalapeno and green bell peppers. For less heat, deseed the jalapenos, or leave the seeds in for spicier jelly.
Add the jalapeno peppers, green bell peppers, and apple cider vinegar to a blender or food processor. Blend until smooth.
Pour the puree into a large saucepan and add the sugar. Stir to combine and bring the mixture to a boil over medium-high heat, stirring frequently.
In a separate small bowl, dissolve the powdered pectin in the cup of water and stir until combined.
Once the sugar and pepper mixture reaches a rolling boil, add the pectin mixture to the saucepan. Continue to boil for 2-3 minutes, stirring constantly.
If desired, add a few drops of green or red food coloring to enhance the jelly's appearance.
Remove the saucepan from heat. Skim off any foam that may have formed on top of the mixture.
Ladle the hot jelly into sterilized jars, leaving about 1/4-inch of headspace at the top of each jar. Wipe the rims clean and seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure they seal properly. Adjust the processing time for altitude if necessary.
Let the jars cool completely on a towel-lined surface. Check that the lids are sealed before storing. Unsealed jars should be refrigerated and consumed within a few weeks.
Allow the jelly to sit for 24 hours before using to allow it to fully set. Refrigerated jars should be consumed within 3-4 weeks, while properly sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 837.1 g | 304% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 812.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 994 mg | 21% | |
*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.
