This jalapeño jelly is the most flavorful I have ever tasted, and it’s so easy to make. Its sweet and spicy kick makes it a standout condiment in any kitchen.

I love making this jalapeño jelly because my kids can’t get enough of it! Every time I whip up a batch, their excitement is palpable as they eagerly wait to taste the sweet and spicy goodness. It’s a versatile treat that pairs wonderfully with so many dishes, from glazing meats to spreading on sandwiches.

This jalapeño jelly recipe is a must-try for sure! It’s fantastic for adding a unique twist to everyday meals and impressing guests at gatherings. Whether you’re serving it with cheese and crackers or drizzling it over tacos, it’s sure to be a hit with everyone.

Why you will love this Jalapeño Jelly?

You’ll love this jalapeño jelly because it offers the perfect mix of sweet and spicy flavors that can elevate any dish. It’s incredibly versatile—use it as a glaze for meats, a spread on sandwiches, or a topping for cheese and crackers.

Plus, it’s easy to make and store, making it a great addition to your kitchen for adding a unique twist to your meals. The vibrant flavor and simple recipe will quickly make it a favorite!

Ingredients

• 12 large jalapeño peppers, seeds removed and finely chopped
• 2 green bell peppers, finely chopped
• 1 ½ cups apple cider vinegar
• 6 cups sugar
• 1 pouch (3 oz) liquid pectin
• 1 teaspoon green food coloring (optional)

How to make Jalapeño Jelly

Step 1:

Finely chop the jalapeño peppers and green bell peppers. You can use a food processor but do not over-process them into a puree.

Step 2:

Combine the chopped peppers, apple cider vinegar, and sugar in a large pot. Stir the mixture well and bring it to a boil over medium-high heat, stirring constantly.

Step 3:

Once the mixture reaches a rolling boil (one that can’t be stirred down), add the liquid pectin and continue to boil for another 1-2 minutes, stirring constantly.

Step 4:

Remove the pot from heat. Place a small amount on a chilled plate to check the jelly’s consistency. If it thickens after a few seconds, it’s ready. If you prefer, add the green food coloring at this point for a more vibrant jelly.

Step 5:

Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims of the jars clean and seal them with lids.

Step 6:

Allow the jars to cool completely before storing. Once opened, keep the jalapeño jelly in the refrigerator.

Additional tips

• When handling jalapeños, wear gloves to protect your hands from the spicy oils that can cause skin irritation.
• If you prefer a milder jelly, remove all the seeds and membranes from the jalapeños. For extra heat, leave some of the seeds in.
• For the best flavor, use fresh, firm jalapeños and bell peppers. Older peppers may lack the vibrant taste needed for a great jelly.
• To ensure your jelly sets properly, you can place a small plate in the freezer before you start cooking. After boiling, put a spoonful of jelly on the cold plate. If it firms up after a minute, it’s ready.
• Stir the pectin in thoroughly and bring the mixture back to a full boil. This ensures the jelly will be set properly and have the right consistency.
• After boiling, skim off any foam that forms on the surface. This will give your jelly a clearer appearance when jarred.

How to use Jalapeño Jelly

If you like adding a touch of sweet and spicy flavor to your dishes, jalapeño jelly is incredibly versatile. I often spread it over cream cheese for a quick appetizer or use it as a glaze for meats like chicken or pork. It also works great as a sandwich spread, adding a delicious kick to burgers and sandwiches.

You can also mix it into salad dressings for a unique twist or drizzle it over tacos and quesadillas for extra flavor. For a sophisticated treat, pour it over warm brie cheese or add a bit to your pizza for a sweet and spicy contrast.

How to store

To store jalapeño jelly, first let it cool completely if it’s freshly made. Transfer the jelly into clean, airtight jars and seal them tightly. Store the jars in a cool, dark place like a pantry or cupboard. Properly sealed, the jelly can be kept at room temperature for up to a year.

Once opened, keep the jar in the refrigerator to maintain freshness. It will stay good for several months once refrigerated. If you notice any changes in color, texture, or smell, it’s best to discard it.

FAQ

How can I tell if my jelly has set properly?

• To test the consistency, place a small amount of the jelly on a chilled plate. If it firms up after a few seconds, it’s ready. If not, boil it a bit longer.

What can I use if I don’t have liquid pectin?

• If you don’t have liquid pectin, you can use powdered pectin. Follow the instructions on the package for the correct amount and cooking process.

Can I make jalapeño jelly without sugar?

• Sugar is essential for the setting process and for the jelly’s flavor. You can try using a sugar substitute, but the results may vary.

How do I prevent foam from forming in my jelly?

• Skim off any foam that forms on the surface of the jelly after boiling to ensure a clear, smooth appearance.

Can I use dried jalapeños instead of fresh?

• Fresh jalapeños are preferred for the best flavor and texture. Dried jalapeños may not provide the same results.

Is it possible to add other flavors to the jelly?

• Yes, you can add herbs like cilantro or spices to the jelly for additional flavors. Just mix them in before the final boil.

How should I clean and sterilize jars for canning?

• Wash jars in hot, soapy water, rinse well, and then place them in a boiling water bath for 10 minutes to sterilize before using.

Conclusion

This jalapeño jelly is a tasty and versatile treat that adds a sweet and spicy kick to many dishes. It’s easy to make and perfect for glazing meats, spreading on sandwiches, or topping off appetizers. With simple storage and lots of uses, it’s a great addition to any kitchen.

Jalapeño Jelly Recipe

Recipe by Wasian CookeryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

cups

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

This jalapeño jelly is the most flavorful I have ever tasted, and it’s so easy to make. Its sweet and spicy kick makes it a standout condiment in any kitchen.

Ingredients

• 12 large jalapeño peppers, seeds removed and finely chopped

• 2 green bell peppers, finely chopped

• 1 ½ cups apple cider vinegar

• 6 cups sugar

• 1 pouch (3 oz) liquid pectin

• 1 teaspoon green food coloring (optional)

Directions

• Finely chop the jalapeño peppers and green bell peppers. You can use a food processor but do not over-process them into a puree.
• Combine the chopped peppers, apple cider vinegar, and sugar in a large pot. Stir the mixture well and bring it to a boil over medium-high heat, stirring constantly.
• Once the mixture reaches a rolling boil (one that can’t be stirred down), add the liquid pectin and continue to boil for another 1-2 minutes, stirring constantly.
• Remove the pot from heat. Place a small amount on a chilled plate to check the jelly’s consistency. If it thickens after a few seconds, it’s ready. If you prefer, add the green food coloring at this point for a more vibrant jelly.
• Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims of the jars clean and seal them with lids.
• Allow the jars to cool completely before storing. Once opened, keep the jalapeño jelly in the refrigerator.

Notes

• When handling jalapeños, wear gloves to protect your hands from the spicy oils that can cause skin irritation.