I know this sounds strange but hear me out… this stuff is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. 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 (see picture above). 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!
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)
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!
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!