The magic of jalapeño jelly lies in its perfect balance of heat and sweetness, making it a versatile condiment that enhances everything from savory snacks to simple breakfasts. Spread it on cream cheese-topped crackers for an irresistible appetizer, glaze roasted meats for a spicy-sweet finish, or add a spoonful to your morning toast for a fiery twist on classic jelly. This homemade recipe allows you to customize the heat level to your liking, offering a unique way to savor the bright, tangy flavor of jalapeños year-round. With its jewel-toned appearance and burst of flavor, jalapeño jelly makes the perfect homemade gift or pantry staple.
Ingredients:
- 10-12 fresh jalapeños (about 1 cup, finely chopped)
- 1 large green bell pepper (optional for milder flavor)
- 6 cups granulated sugar
- 2 cups apple cider vinegar
- 1 packet (1.75 oz) powdered pectin (like Sure-Jell)
- ½ teaspoon butter (optional, to reduce foaming)
- A few drops of green food coloring (optional, for a more vibrant color)
- Sterilized canning jars with lids (for storing the jelly)
Instructions:
- Prepare the Peppers
Start by washing the jalapeños and bell pepper thoroughly. Wear gloves while handling the jalapeños to avoid irritation. Remove the stems, seeds, and membranes from the jalapeños if you want a milder jelly, or leave some seeds for extra heat. Finely chop the jalapeños and bell pepper (if using) or pulse them in a food processor until they are in small pieces but not completely puréed. - Cook the Peppers
In a large, heavy-bottomed pot, combine the chopped jalapeños and bell pepper with apple cider vinegar. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat and let it simmer for about 10 minutes to soften the peppers and infuse the vinegar with their flavor. - Add Pectin and Sugar
Stir in the powdered pectin, making sure it’s fully dissolved. Bring the mixture back to a rolling boil. Then, slowly add the sugar, stirring constantly to avoid any clumps. If you’re using butter to reduce foaming, add it now. Keep stirring and let the mixture boil hard for 1-2 minutes to ensure the pectin activates. - Optional: Add Food Coloring
If you’d like your jelly to have a more vibrant green hue, now is the time to add a few drops of green food coloring. Stir well to distribute the color evenly throughout the mixture. - Test the Consistency
After boiling, you can test the jelly’s consistency by placing a small spoonful onto a cold plate. Let it cool slightly and push the edge with your finger. If it wrinkles and holds shape, the jelly is ready. If not, boil for another minute and test again. - Jar the Jelly
Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars to remove any residue, then seal with the lids. Place the jars in a boiling water bath for 10 minutes to properly seal. Once done, remove the jars and let them cool completely. You’ll hear the lids “pop,” which means they’re sealed. - Store and Enjoy
Once the jars have cooled, check the seals. Any unsealed jars should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year. After opening, refrigerate and consume within 1 month.
