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Jalapeno pepper jelly in a glass jar with a silver serving spoon.
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5 from 3 votes

Jalapeno Pepper Jelly

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 pepper jelly version, which gives it a distinctly green color, which you can boost even more with food coloring.
Prep Time10 minutes
Cook Time20 minutes
Setting Time4 hours
Total Time4 hours 30 minutes
Course: Condiment
Cuisine: American
Servings: 4 Half-Pint Jars
Calories: 1221kcal
Author: Aimee Mars

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
  • 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.

Nutrition

Serving: 1Serving | Calories: 1221kcal | Carbohydrates: 313g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 25mg | Potassium: 219mg | Fiber: 3g | Sugar: 303g | Vitamin A: 917IU | Vitamin C: 101mg | Calcium: 18mg | Iron: 1mg