Jalapeño Jelly (Pepper Jelly)
This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.
Prep Time15 minutes mins
Cook Time21 minutes mins
Total Time36 minutes mins
Course: Canning
Cuisine: American
Keyword: Jalapeño Jelly
Servings: 96 servings
Calories: 50kcal
Author: Erica Walker
Rinse jalapeño peppers and remove stems and seeds (you can leave the seeds in if you like it spicy). In food processor or blender, finely chop peppers.
Place peppers in a large pot or heavy large saucepan with vinegar, salt and sugar and bring to a full rolling boil over medium-high heat. Boil for 10 minutes, stirring often.
Add Certo pouch (liquid pectin), stir, and boil 1 more minute.
Fill canning jars leaving 1 inch headspace. Add to a water bath for 10 minutes (adjust for high altitude, you may need to process longer). Wait a day or so before serving so the jelly has a chance to 'gel' or set.
Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
- UPDATE - We have had some people comment saying their jelly turned out hotter than they like it. Be sure to use milder jalapeños if you don't like it hot. You may use hot jalapeños but remove most or all of the seeds depending on if you want your jelly spicy or not. How can you tell the hotness level of your jalapeños? Click HERE!
Calories: 50kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 8mg | Fiber: 1g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 4.3mg | Calcium: 1mg