The Best Homemade Jalapeño Jelly Recipe
This jalapeño jelly recipe is a sweet and spicy spread packed with flavor. Fresh jalapeños and a combination of bell peppers come together into a sweet, tangy and lightly spicy jelly that is a flavor booster for just about anything.
Servings: 3 cups
Equipment
Ingredients
- 1 cup of finely chopped yellow and red bell peppers
- 10 ounces of jalapeños around 8 jalapeños
- 3 cups white sugar
- ¾ cup white vinegar
- ¾ teaspoon salt
- 3 tablespoons Certo liquid pectin 1.5 ounce – half a pouch
Instructions
- Prep the Peppers: Roughly chop 1 whole red bell pepper and half a yellow bell pepper. Pulse in a food processor until finely diced (do not purée). Measure out 1 cup and set aside and clean out the food processor.
- Prep the Jalapeños: Remove stems from the jalapeños but keep the seeds and ribs for a spicy jelly. Pulse in the food processor until finely diced.
- Remove Excess Liquid: Place the diced bell peppers and jalapeños in a clean dish towel and squeeze out as much liquid as possible.
- Cook the Jelly: In a large saucepan, combine the peppers, sugar, vinegar, and salt. Bring to a boil and boil for 8 minutes, stirring frequently.
- Add Pectin: Stir in the liquid pectin and boil for 1–2 more minutes. Remove from heat.
- Cool and Store: Let the jelly cool for 10–15 minutes. Stir well, then pour jelly into a clean jar.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- If you would like to can this jalapeño jelly, see instructions above in the blog post.
- Removing the seeds and membranes from some (or all) of the jalapeño peppers will control the spice level. For a mild jelly, remove them from all. For medium heat and spicier jelly, keep them all in.
- Pour it into small jars, tie on a ribbon, and you’ve got a great gift, hostess present, or stocking stuffer that’s always appreciated.
- If you end up with a runny jelly, don’t worry — it’s fixable. Pour it back into a clean saucepan, bring it to a gentle boil, and stir in additional liquid pectin (start with 1½ tablespoons, or up to half a pouch). Boil for another 1 – 2 minutes, then remove from heat and re-jar as usual. Let it cool and check the consistency after chilling.
Nutrition
Serving: 1serving | Calories: 823kcal | Carbohydrates: 209g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 589mg | Potassium: 345mg | Fiber: 4g | Sugar: 206g | Vitamin A: 2574IU | Vitamin C: 176mg | Calcium: 21mg | Iron: 1mg