Description
This vibrant Jalapeno Pepper Jelly is a sweet and spicy delight that adds zing to everything from charcuterie boards to grilled meats. Made with red bell peppers, jalapeños, vinegar, and sugar, this glossy jelly is perfect for gifting, entertaining, or simply elevating everyday meals. It’s easy to prepare, shelf-stable, and endlessly versatile.
Ingredients
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2 large red bell peppers (approx. 10.5 oz)
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10–12 large jalapeños (approx. 10.5 oz)
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1 1/2 cups apple cider vinegar (or white vinegar)
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6 cups granulated sugar
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1 1/2 pouches liquid pectin (about 3 oz)
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1 tsp salt
Instructions
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Boil jars for 10 minutes to sterilize, then let dry.
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Wash peppers in cold water with vinegar, rinse, dry, and finely chop.
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In a stockpot, combine chopped peppers, vinegar, sugar, and salt. Bring to a rolling boil over high heat, stirring constantly.
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Stir in liquid pectin and boil for 1 additional minute.
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Pour jelly into hot jars, leaving 1/4 inch headspace. Wipe rims, seal, and screw on lids.
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Process jars in boiling water: 10 minutes for 8 oz jars, 15 minutes for 16 oz (adjust for altitude).
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Let jars sit at room temperature for 24 hours. Listen for the sealing “pop.”
Notes
Wear gloves when handling jalapeños.
For less heat, remove seeds and membranes.
Chop peppers finely by hand if no food processor is available.
Cloudy jelly is fine—it still tastes great.
Use a funnel to reduce mess when jarring
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserves / Condiments
- Method: Boiling / Canning
- Cuisine: American