Jalapeño Jelly
This sweet-and-spicy Jalapeño Jelly is packed with chopped peppers for incredible flavor, color, and texture. Spread it over cream cheese, glaze roasted meats, or spoon it onto crackers for an easy appetizer. Vibrant, delicious, and perfect for canning and gifting.
Equipment
- Waterbath Canner
- Canning Tools
- Manual Food Processor optional
Ingredients
- 3 large bell peppers green or red, chopped
- 6-8 jalapeños chopped
- 1 1/2 cups apple cider vinegar 5% acidity
- 6 1/2 cups sugar
- 1/2 tsp butter
- 3 oz liquid pectin
Instructions
- Wash 1/2 pint jars, lids, and rings. Prepare the canner by adding water and putting it over heat to start warming the water.
- Cut and deseed the peppers and jalapeños. If you want your jelly to be spicier, leave some of the seeds. I left about half. Finely chop all the peppers; using a manual food processor makes it super easy.
- Add peppers, apple cider vinegar, sugar, and butter into a large pot and bring to a full rolling boil over high heat, stirring constantly. A rolling boil cannot be stirred down.
- Stir in one packet of liquid pectin (3-oz) and bring back to a rolling boil for 1 minute, stirring constantly so it doesn't burn or stick to the bottom of the pan. After 1 minute, remove from heat.
- Ladle the hot jelly into jars, leaving 1/4 inch of headspace. Wipe the rims of the jars and place lids on. Screw on rings to fingertip tight.
- Place the jars in the warmed canner and make sure water is covering the jars by 1-2 inches. Put the cover on and bring to a boil. Process the boils for 10 minutes. When the timer goes off, turn off the heat and remove the lid from the canner. Let the jars sit for 5 minutes, then remove them and allow them to sit for 12-24 hours.
- Check the jars for proper seal and store in a cool, dry place with the rings off. If the jars did not seal, refrigerate and use within 3-4 weeks. Sealed jars are best used within 12-18 months.