Jalapeño Pepper Jelly
This classic sweet and spicy Jalapeño Pepper Jelly is one of my most popular preserves! It's fantastic served over cream cheese with crackers or as a delicious dip or marinade.
Equipment
- Large pot
- Water bath canning equipment: Large pot or electric canner with rack; mason jars and new lids; funnel; dish towels; jar lifter
Ingredients
- 4 cups finely diced fresh peppers, a mix of jalapenos and bell peppers Use fewer, seeded jalapenos for a more mild jelly or a greater portion of jalapenos with seeds for a spicier jelly.
- 1 cup apple cider vinegar diluted to 5% acidity
- 1.75 oz box of pectin
- 5 cups sugar
Instructions
Prepare canning materials
- Prepare a boiling water bath and mason jars.Place fresh lids in a pan of simmering water until ready to use.
Make the Jalapeño Pepper Jelly
- Mix peppers and apple cider vinegar in a large pot. Heat over medium high heat, gradually sprinkling in pectin as you stir. Turn the heat to high and bring to a boil. Add the sugar all at once and stir to combine. Bring the mixture to a full rolling boil that cannot be stirred down. Then set the timer for one minute and boil on high heat , stirring constantly so the mixture does not scorch. Remove from the heat and stir.
Process in the water bath canner.
- Ladle the jalapeño pepper jelly into jars leaving about ¼th to ?rd inch of headspace.Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.
Tried this recipe?Let us know how it was!