The Pioneer Woman Tasty Kitchen
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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

Prep:

Cook:

Level: Easy

System:

6

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.

33 Comments

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Avatar of daisychain

daisychain on 6.13.2013

How do you remove the membrane on the jalapenos?

Avatar of Sherry

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.

Avatar of jeanniem

jeanniem on 11.12.2009

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

Avatar of love2stamp

love2stamp on 10.14.2009

Just took this to a party and it was a big hit. Everyone loved it.

Avatar of grannynanny4u

grannynanny4u on 10.3.2009

My daughter and I made this and it was delicious! We did as suggested and used the seeds and membranes to add some heat. Little did we know the jalapenos we bought were the most mild ever! Our jelly had no heat at all. The flavor was awesome and all the family including the kiddos loved it served with cream cheese and crackers. Next batch we make we will take a bite of the pepper to see if it has any heat. We might use a habenero pepper along with the jalapenos to kick it up! Thanks for the great recipe!

4 Reviews

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Avatar of crazydaisy

crazydaisy on 12.6.2012

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

Avatar of bedybaby

bedybaby on 10.7.2012

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

Avatar of Katherine

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!

Avatar of Necie

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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