Category: Main > This, That & The Other > Jellies & Preserves

Recipe ID: 329 How To Make Jalapeno Pepper Jelly - It's Easy And Delicious

ManKitchen

Description

How To Make Jalapeno Pepper Jelly - It's Easy and Delicious! This is by request from my Baby Back Ribs with Jalapeno Jelly Glaze video. Thank you to all who requested this. Jalapeno jelly is really easy to make and a great way to use up jalapenos from the garden. I used a water bath canning method, but if you just make a small batch, you can place it in the fridge for months. You can make this jalapeno jelly to the heat level of your choice by using the amount of jalapenos that you desire. I hope you make it. It goes great on just about anything! Add it to cream cheese for an amazing dip! Top your pork chops or ribs like I did. Or just eat it on toast. The options are unlimited.

Ingredients:

6+ jalapenos depending on how hot you want it
1 16oz bag of Sweet Mini Peppers (you can use bell peppers)
1 Box Sure Jell, but buy 2 just in case
5 cups white sugar
1 cup apple cider vinegar

Directions:

I remove seeds and membranes from the jalapenos and sweet mini peppers and rough chop, then mince in a food processor. I find a mince is better than a small dice and a lot easier.
Add minced peppers to a pan and 1 cup apple cider vinegar and bring to a hard boil.
Once you have a hard boil, add your Sure Jell packet and boil for 1 minute just as the directions on the Sure Jell box say
Add in 5 cups of sugar and stir constantly so as not to let the sugar burn. Bring to a boil and let boil for about a minute and check with a frozen spoon to see if it starts to firm up.
Turn off flame and ladle the jelly into sanitized warm jars.
Wipe the lids with a paper towel and white vinegar to get any jelly off the rim of the jar and place the lids on and tighten.
Place jelly jars into your water bath and boil for the amount of time according to your elevation. Google it!
Let cool to room temperature and place in fridge overnight.

If your jelly didn't firm up, and you didn't fix it, it can be fixed, or you can just use it as a glaze or sauce. It will still taste amazing!

Please visit the site for the National Center for Home Food Preservation https://nchfp.uga.edu/ for more information on canning and preserving.

Enjoy!

Preparation Time in Minutes
Cooking Time in Minutes
Servings

20
20
4 pints