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Whether you spread it over crackers, serve it on a charcuterie board, or use it as a sandwich topper Jalapeno Pepper Jelly is easy to prepare and has many uses. Jalapenos are the only peppers used in this jalapeno jelly version, which gives it a distinctly green color that you can boost even more with food coloring if you like.
Why This Recipes Works
This jelly is rich in flavor and makes a delicious condiment or even marinade. If simple dinners are your preference then spreading some on your meat or fish or using it as a glaze as it cooks will easily heighten the flavor of your dish.
Whether you want to prepare a big batch or just enough to enjoy for an appetizer or dessert it only takes 30 minutes to prepare this simple jelly. There’s very little prep involved too, which means little clean-up.
You can easily go through the canning process with this jelly, however, it’s not necessary. If you plan on canning it then I recommend doubling the recipe so you have plenty to store or give as a gift.
Though this recipe is made with jalapenos, it’s not spicy. The sugar balances the heat and there’s only a tiny kick, that even the most sensitive won’t notice. Serve it over cream cheese for a delicious appetizer or pair it with these Alabama Fire Crackers.
Ingredients Needed
- Green Food Coloring: this is purely optional, but it’s a great way to get that deep green jelly color. Since this recipe uses only jalapeno peppers it will still have a green tint it will just be closer to a lime green than dark green.
- Powdered Pectin: for this recipe, you will need to use powdered pectin instead of liquid pectin, which helps to thicken the consistency of the jelly.
- White Vinegar: you will want to use white wine vinegar, apple cider vinegar, or rice vinegar for this recipe. Distilled vinegar ends up being too strong, but any other versions of white vinegar will work.
Recipe Variations
- Mint Jelly. To make a mint version of this jelly add 1 to 2 tablespoons of mint leaves to the blender before you blend the jalapenos. This makes a great option for glazing a ham.
- Hot Pepper Jelly. Add 2 medium, seeded, and chopped red bell peppers, and leave out the food coloring so you ended up with a reddish-colored jelly. This is a traditional variation of the jelly and works well for all the same things the jalapeno pepper jelly does.
Step-by-Step Instructions
- Step 1: Slice the stems off the jalapenos and remove the white pith and seeds from half. Place the jalapenos in the blender.
- Step 2: Add the vinegar to the blender and blend until smooth. Some pieces of pepper are okay, but if you want a smooth jelly you can strain it through a mesh sieve to remove any pieces.
- Step 3: Place the mixture into a medium-sized heavy-bottom pot or saucepan over high heat and add the powdered pectin. Be careful to not breathe in this mixture until after the sugar is added. Bring the mixture to a rolling boil.
- Step 4: Add the sugar and food coloring and return the mixture to a boil. Continue to boil for an additional 2 to 5 minutes or until it reaches a temperature of 220ºF.
- Step 5: Use a ladle to spoon the mixture into half-pint jars and seal with a lid. Place the jars in the fridge to chill and thicken for a minimum of 4 hours.
Helpful Equipment
- 8-ounce Jars with Lids
- Canning Funnel: you can still easily ladle the jelly from the pot to the jars, especially if you choose wide-mouth jars, without a funnel, but it does make it much easier. If you plan on doubling this batch or canning it then I recommend using a funnel.
- Rubber Gloves: these gloves are not necessary but anytime I’m slicing a bunch of hot peppers such as jalapenos I always use them. My husband likes to keep a box of these on hand for when he smokes meat so they’re a great item to have in your kitchen.
How to Serve Jalapeno Jelly
This delicious condiment can be served in many different ways and below are some of my favorite options.
- As an appetizer. One of the most common ways to serve this jelly is by pouring it over cream cheese and using it as an appetizer spread.
- Charcuterie Board. This also makes a great spread for any charcuterie board, especially during the holidays.
- Sandwich topper. Perfect for a simple sandwich or even a leftover turkey or ham sandwich. Spread this on and add some additional flavor.
- Glaze. Use it as a glaze for pork, chicken, ham, or even fish. This jelly adds a delicious glazed topping.
- Make it into a dip. Instead of just pouring it over the cream cheese you could also mix the two ingredients together to make a delicious dip for chips or crackers.
- Salad dressing. Surprisingly, this also mixes well into a salad dressing by making a simple olive oil and lemon juice base you can add in some jelly for a nice kick.
Recipes Notes and Expert Tips
- Wear rubber gloves when slicing the jalapenos or handling them to avoid the burning that can sometimes happen when bare skin touches the seeds/capsicum or insides of the peppers.
- For an extra smooth jelly, and also if you don’t have a high-powered blender you can pulse the jalapenos in a food processor before adding them to the blender.
- When bringing the mixture to a boil on the stove make sure not to breathe in the steam coming off the pot. It could also contribute to the burning sensation.
- This recipe can also be made in the Instant Pot by using the sauté function. Follow steps 1 and 2 and when you get to step 3 pour the mixture into the Instant Pot set to sauté.
- To remove even more heat or spice from this recipe you can remove all the white pith and seeds from the jalapenos.
FAQs
Unfortunately, liquid pectin doesn’t work as well for this recipe so I recommend using powdered pectin, which also works great for other jams and jelly recipes.
In order to substitute the sugar in this recipe for something else such as unprocessed cane sugar or Truvia, you will need to use low sugar pectin.
There could be several reasons, but if you’ve followed the recipe exactly it’s likely due to the mixture not boiling enough prior to placing it in the jars. You’ll also need to place the jar in the fridge for a minimum of 4 hours to allow it to properly set and finish thickening.
If this happens there’s no need to toss it. You can still use the jelly as a marinade or glaze.
Jalapeno Pepper Jelly
Equipment
- Sharp Cutting Knife
- Blender or Food Processor
- Wooden Spoon
- Large Pot
- Measuring Cups and Spoons
- Thermometor
- Canning Funnel
- 8-Ounce Jars and Lids
Ingredients
- 3/4 lb Jalapeno Peppers about 10 to 12 peppers
- 1 cup White Vinegar
- 2½ tablespoons Powdered Pectin
- 6 cups Sugar
- 3 drops Green Food Coloring
Instructions
- Slice the stems of the jalapenos and then slice them in half. Remove the with pith and seeds from half of the peppers leaving it in the remaining peppers. Place the peppers into a blender.
- Add the vinegar to the blender and blend on a high-speed setting until fully prueed. Some chunks are okay, but if you prefer a smoother jelly then you can strain the mixture through a mesh sieve.
- Pour the mixture into a heavy-bottomed pot or saucepan set over high heat. Stir in the powdered pectin and bring the mixture to a rolling boil.
- Add the sugar and food coloring if using and bring the mixture back to a rolling boil. Continue to let it boil for an additional 2 to 5 minutes or until it reaches a temp of 220ºF.
- Remove from the heat and use a ladle to spoon the mixture into the half-pint jars. Place the jars in the fridge to cool and set for a minimum of 4 hours.
Notes
- The nutrition information above is for an entire jar of jelly.
- Wear rubber gloves when slicing the jalapenos or handling them to avoid the burning that can sometimes happen when bare skin touches the seeds/capsicum or insides of the peppers.
- For an extra smooth jelly, and also if you don’t have a high-powered blender you can pulse the jalapenos in a food processor before adding them to the blender.
- When bringing the mixture to a boil on the stove make sure not to breathe in the steam coming off the pot. It could also contribute to the burning sensation.
- This recipe can also be made in the Instant Pot by using the sauté function. Follow steps 1 and 2 and when you get to step 3 pour the mixture into the Instant Pot set to sauté.
- To remove even more heat or spice from this recipe you can remove all the white pith and seeds from the jalapenos.
Recipe Variations
- Mint Jelly. To make a mint version of this jelly add 1 to 2 tablespoons of mint leaves to the blender before you blend the jalapenos. This makes a great option for glazing a ham.
- Hot Pepper Jelly. Add 2 medium, seeded, and chopped red bell peppers, and leave out the food coloring so you ended up with a reddish-colored jelly. This is a traditional variation of the jelly and works well for all the same things the jalapeno pepper jelly does.
