I know this sounds strange but hear me out… this Jalapeno Jelly is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David or Trader Joes. It seems like it would be super hot, but I promise it’s not. It is perfectly sweet with just a tiny little kick (my Mom likes this and she hates anything much spicier than ketchup..) My sister gave me this recipe and it has quickly become a favorite in our household especially when we have it with cream cheese and Triscuits. We have made these as an appetizer many times and EVERYONE who has tried them has absolutely loved them! A friend of mine also suggested putting this over steak for a fancy twist. The possibilities are endless. You are going to love this stuff!
Ingredients
- 1 lg. red bell pepper
- 1 lg. green bell pepper
- 10 jalapenos- leave seeds in!
- 1 1/2 c. white vinegar
- 1/2 tsp. salt
- 6 c. sugar
- 1 pouch Certo liquid fruit pectin (usually by jello in wal-mart)
Instructions
- In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to 'gel'). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.
Yay! I am so excited you got this recipe, I love this stuff!
funny story…I made this years ago from a Family Circle recipe and gave my sister-in-law a jar for Christmas. She served it at her New Years Eve party and told someone she made it herself…well, the guest called the next day raving about the jelly and asked for the recipe. My sister-in-law made a frantic call to me for the recipe. I didn’t have it as I had thrown away the magazine and didn’t copy the recipe. That was before the internet and pinterest. I told her it serves her right for fibbing.
I always had pepper jelly growing up. I love this stuff. My question is….and I know I'm lame….does the water bath preserve the jelly? And how soon does it need to be used? So it can sit on a shelf until it is opened? Then does it need to go in the fridge?
Thanks!!
@ Tawnie – The water bath is for the canning process. It seals the jars. It will probably stay good for at least a year on the shelf. Once it is opened I would definitely put it in the fridge. I know you will love this recipe! Thanks for the comment!
Awesome! I am always looking for jalapeno jelly and in Idaho that is hard to find. Now I can make my own. Thanks for sharing.
The Farm Girl
thefarmgirlrecipes.blogspot.com
Yay! I love this stuff and it is so hard to find sometimes. Not to mention how much cheaper it will be to make myself. We like to eat it with cream cheese and wheat thins.
I have a ton of jalapenos I froze over the summer. Now I know what I can do with them!
we make it with cranberries,apricot or raspberries added! so good. we just plop a block of cream cheese down and pur the jelly over it and have at it. one of my fav appetizers.
OH! MY! I made this amazing stuff on Friday! It really is the best Jalapeno Jelly I've EVER eaten!! YUM! Around Christmas, I had some Tabasco brand Jalapeno Jelly and it was terrible. Now, I can make my own! Thanks for sharing this amazing recipe!
I am so excited to make this Jelly. We LOVE Jalapeno jelly. Do I have to go through the canning process if we want to use it right away? Can I freeze the extra?
The taste and consistency is the best if you go through the canning process and let it sit for a day or two. I wouldn't recommend freezing it– I haven't done it but I can't imagine it being the same.
Okay you convinced me to go through the canning process. I got a good seal and I am SO excited to taste it. I have another question though…Mine is like a thick syrup. Should it be thicker? Did I do something wrong? Thank you so much for posting this. I am sorry to be such a pain, but I really love Jalapeno jelly so I would love this to work!
Thanks again!
Hey Nathan–
It starts out as a thick syrup but thickens up a little bit after a day or so. No worries.
You aren't a pain at all! I am glad you are asking! I am sure people in the future will appreciate these comments because they will encounter the same thing.
Hey it's me one more time (it's actually Sarah) I just have to tell you that I LOVE this stuff. We have been through 4 jars already. I did the cream cheese and jelly and loved it, I made your veggie quesadillas and ate it with that, I also made a sauce for frozen meatballs by combining it with ketchup and garlic chili sauce. It was great. I just wanted to say thank you for such a great recipe!
Hey Sarah- I am so glad you like it! I love all your ideas! I never thought to try dipping quesadillas in it and I bet it makes killer meatballs! Thanks again for your ideas, we are definitely going to try them!
My grocery store didn't have Certo pectin. The box I got has two 3 oz pouches. Do I need one or both? The jalapeno jelly recipe on the box has similar proportions to yours, but calls for both pouches. Can you use the regular powdered pectin?
Also, I've looked at a bunch of recipes for this and they all call for apple cider vinegar. Have you tried that instead of white?
I can't wait to try this! I've been craving it since I saw it earlier this week. I'm planting extra peppers in my garden this year so I can make lots!
@ Becky-
I am sure that the pectin would be just fine. I haven't tried cider vinegar but I love the taste of it and will probably try it next time! Thanks!
Gonna make some asap. Sounds great
It is really good when you add it to roast. Cook the roast however you normally would, I cook it in a crock pot with potatoes & carrots. I save some of the meat for later. Shred the roast into a skillet and add in some jalapeno jelly and a little bit of water. I mix the water with the jelly then stir it into the meat. Cook it until the meat is heated through. You can add more or less jelly depending on how strong you want the flavor. Super yummy! We usually have mashed potatoes with it.
Hello, I have never done anything with the canning jars…what does it mean to water bath…? And when you wait the day or two before serving it, do you leave it out or put in the fridge for that time being?
Thank you so much and can't wait to make it!!
@Jackie- When you do a water bath you need one of those canning pots. It will explain how to can on the instructions. You don't need to refrigerate it after canning. Only after you pop open the lid. Hope this helps!
Erica
I'll be going tot he store on Monday for jalapenos….that looks so divine! Thanks so very much for sharing!
Just FYI… if you haven’t tried it on strawberries, you’re really missing out! I was thrilled to find the recipe and will be making it as soon as I can! I can only find the really spicy one at Costco. Hopefully this recipe can be modified to not include so many seeds as my taste buds just can’t take the heat. I’ll let you know if it turns out. Cheers!
I tried this wonderful recipe. I have a little problem. My printer cuts of my right margin and I missed the part where your are supposed to boil the peppers 10 min before adding the pectin. I boiled only 1 mn. 10 days later my jelly is still like syrup.
Can I open them and just boil the jelly for 9 minutes, and reprocess them? Or, do I need to follow the directions on the Certo package and add more sugar and pectin?
It tastes wonderful and my batch is big. I do not want to throw it out.
Thank you
Leslie
Can you use powdered pectin instead? I never, ever have luck with the liquid!
I am sure it would be fine!
I did make it with powdered pectin. Make sure that you follow the instructions with the pectin as they are different from liquid to powdered. I made two batches and both turned out well. Mine took 2-3 days to set.
Thank you for posting this recipe. I love jalapeno jelly, and am very excited to make this. I do have a question about the water bath. What is the altitude for the time listed (10 mins)? I live in a higher altitude (Utah) and am wondering if I need to adjust accordingly.
Thanks!
It was in Utah so the elevation shouldnt be an issue hopefully!
I have made Jalapeno jelly, with and without bell peppers, for several years. I live at 7000 ft and some of mine was not jelling in the early days so I called a canning jar company hot line and was told to boil the jelly mixture until it reaches 205 F on a candy thermometer. Since I have been doing this I have had no trouble. I do not change the water bath time. (By the way, that increased temperature applies to all jams and jellies.)
Some stores have chopped Jalapenos in cans. I use these and have had good results without having to chop them myself.
I made your jelly and it was so yummy! I want to share it on my blog. I will link it back to you.
Thanks!!
I have a recipe for jalapeno jelly but have been too intimidated to try because it is so complicated. I am super excited to try this one! Thanks so much for posting!
thank you for this recipe !! I just finished two batches (total of 18 half pints) and am waiting for the cool down. Of course there was a little in the pan left, so (even though it was totally cool and jelled) had to try on some bread with cream cheese. YUMMY. Will have these as well as cowboy candy to give away at Christmas…if i can wait that long lol.
I made this last night and it is quite runny, how long does it take to gel?
It could take a few days. I have heard that elevation might make a difference when making this too. Sometimes my batches come out a little runny but they gel up in a day or two.
Thanks, I’ll wait a few days and see what happens.
I AM SOOOOOOOOOOOO EXCITED!!!! I love this stuff as does my husband-never saw a recipe for it before, I just bought it and many times stores are out of it!
I have 20 peppers I never used for Super Bowl Sunday- and they are all HUGE! I love poppers, but I can’t make 40 to eat by myself lol. I don’t know why I didn’t think of this jelly considering how much I LOVE IT!!! A few questions before I begin. Have you tried reducing the sugar at all? I usually do this with jellies to keep it healthier, and for our little toddler. I to can’t find the liquid and I see many posts about powdered pectin, but how many packets are ya’ll using? I’m not a fan of green bell pepper…is leaving it out or two red okay? I’m sure it is, but wanted to post in case someone else has that question. lastly, while purposely searching this jelly now I’m finding all kinds of flavors- strawberry, cranberry, raspberry…anyone try these?!
I haven’t ever reduced the sugar or used substitutes… So no guarantees if it comes out funny! The packets can be found at Walmart near the canning supplies. Usually an associate can direct you. Also, feel free to do the red peppers instead of green… I don’t think you will notice a difference.
I think I’ll stick with normal sugar for this first time..my question about the pectin packets was how many of the packets to use for this recipe Thanks in Advance!!
This turns out delicious! I have used both green, red and yellow bell peppers. It really doesn’t change the taste much, but the red will make it an orange color, yellow if course a little lighter, and just using the green will keep it a green color. I have also adjusted the sugar and haven’t noticed a difference in setting up. When I make it, I usually let it cook quite a while before adding the pectin. It helps all the flavors to infuse. Oh, and I have always used the cider vinegar. This jelly tastes great with egg rolls, on tacos, on a bagel with cream cheese and endless other things.
And depending on spice level, I’ve made a mild version and removed most of the seeds from all of the jalapeños.
I have been making pepper jelly for a few years now. We too like it with cream cheese as an appetizer. I also add it to my homemade sloppy jo’s and it gives homemade bbq sauce a great taste and helps it stick to the ribs, etc.
I’ve never made jalapeno jelly, but i have made red pepper jelly. I gave them for Christmas gifts 2 years
ago. everyone was thrilled, the red confetti look of the jelly was very Christmas like! i use it as a marinade
for pork or chicken, wonderful
I made this 5 days ago. It has a wonderful flavor but it still has not set. It is like syrup. I want to make this again but I can’t figure out my mistake. Any suggestions? I live in Chicago so altitude is not a problem.
It should thicken up. Maybe when you open it and refrigerate it — it might thicken up. I know the ones I refrigerate thicken up great. I don’t know why but some pectins thicken better than others. If you use the same pectin, try decreasing the vinegar by 1/2 c.
Hopefully one of these suggestions will work! Let me know.
Hello,
I was wondering how many 8 oz jars this recipe would fill?
Thanks!
Honestly– I have no clue! I just have a ton of random-sized jars and always just fill as many as I can.. my last batch filled about 10 jars. They were bigger jars though.. My guess is you could fill at least 20!