Description
Jalapeno Jelly is a glossy, sweet-and-spicy spread made with fresh jalapeños, bell pepper, sugar, and vinegar. It’s perfect for pairing with cream cheese, glazing meats, or adding bold flavor to appetizers and meals.
Ingredients
- 10 fresh jalapeño peppers, finely chopped (seeds removed for milder heat)
- 1 green bell pepper, finely chopped
- 1 cup apple cider vinegar
- 1/2 teaspoon salt
- 4 cups granulated sugar
- 1 (3 oz) pouch liquid pectin
Instructions
- Finely chop the jalapeños and green bell pepper. Remove seeds from jalapeños for a milder jelly.
- In a large saucepan, combine the chopped peppers, apple cider vinegar, and salt. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 5 minutes.
- Stir in the sugar and return to a rolling boil, stirring constantly.
- Add liquid pectin and continue boiling vigorously for 1–2 minutes (or according to pectin package instructions), stirring constantly.
- Remove from heat and skim off any foam from the top.
- Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace.
- Wipe rims, seal with lids, and allow to cool at room temperature. Jelly will set within 12–24 hours.
Notes
Wear gloves when handling jalapeños to avoid skin irritation.For a spicier jelly, leave some jalapeño seeds or add a pinch of crushed red pepper.Use red bell pepper instead of green for a colorful variation.Ensure a rolling boil after adding pectin to help the jelly set properly.Let jars cool completely before storing or refrigerating.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
