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Jalapeno Pepper Jelly

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Sweet and Sassy! Great on homemade bread, over cream cheese with crackers, or on meats.

Ingredients

  • 1 cup Jalapeno, Seeds And Membranes Removed, Finely Diced
  • 2 cups Apple Cider Vinegar
  • ½ cups Red Or Orange Bell Pepper, Seeds & Membranes Removed, Finely Diced
  • 6 cups Sugar
  • 2 envelopes Liquid Pectin, 3 Oz Each
  • ½ teaspoons Unsalted Butter

Preparation

Prepare canning jars and lids as directed by manufacturer’s directions. This recipe makes 6 8-oz 1/2 pint jars…so have at least 8 jars ready, just in case.

Do not use seeds in your jelly (if you’d like it hotter then put seeds into a piece of cheesecloth or muslin packet and put into the sugar mixture…BUT TAKE IT OUT BEFORE you put the pectin in!). You can mix up the peppers if you’d like…habanero, jalapenos, bell peppers.

In a large stainless-steel pan combine the vinegar, peppers and sugar. Bring to boil over medium heat, stirring until the sugar is completely dissolved. (add the unsalted butter here if you want to use it…it helps to keep the foam down to a minimum)

Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat.

Immediately ladle the jelly into your jars leaving about 1/4″ head space. Wipe rims off and screw on bands.

4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. ADJUST FOR ELEVATION!

I live in Northern Nevada at 4400+ feet so I need to add an extra 10 minutes to the bath process.

Remove from canner and place on paper or cloth towel.

Wait about 15-30 minutes and then carefully twist or tilt jars to distribute the pepper pieces throughout the jelly while cooling.

35 Comments

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geraldine franklin on 7.26.2021

Can I use dry Pectin and if so how much

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Fjola Hart on 5.25.2020

I am waiting for my jelly to set. I did taste some jelly left in the pot and it has a hint of bitter aftertaste. Is this normal?

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daisychain on 6.13.2013

How do you remove the membrane on the jalapenos?

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Sherry on 9.30.2011

This is one of my favorites ! It looks so pretty in the jars and tastes even better! I have used it on crackers & cream cheese, but I really like to use it as a chicken glaze. Thanks for sharing the recipe.

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jeanniem on 11.12.2009

This was fantastic and exactly the flavor we were going for! Thank you!!

4 Reviews

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crazydaisy on 12.6.2012

I always receive so many compliments on this recipe. Thanks for sharing!!

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bedybaby on 10.7.2012

Great recipe!! I added a little bit more pepper. Super tasty on cream cheese with crackers!!

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Katherine on 10.3.2011

This is a great jalapeno jelly recipe! I substituted banana peppers for the bell peppers and it came out really wonderfully!

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Necie on 8.7.2011

I became a member of Tasty Kitchen solely to leave a review for this recipe. This recipe came together very easily. The directions are concise and work well in getting to the final product. I had never used liquid pectin before but the results were beautiful. I’ve already made one recipe and will definitely be making more. This recipe is a keeper and will be in all the Christmas baskets I give away this year. Thanks so much for posting this recipe.

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