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Jalapeño Jelly

If you love simple homemade preserves with a kick, you’ll adore this Jalapeño Jelly! Made with fresh peppers, sugar, and a touch of sass — it’s a sweet reminder that spice makes life interesting.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Servings 5 8 oz canning jars

Equipment

  • Hot water bath canner
  • Five 8-ounce (250 mL) jars

Ingredients
  

  • 12 Rinsed and stemmed jalapeño pepper 12 Medium with seeds taken out (or leave them in if you like living on the spicier side)
  • 2 Cups Cider vinegar, divided
  • 6 Cups Granulated sugar
  • 2 Pouches Liquid pectin 85 mL each

Instructions
 

  • Heat sanitized jars in simmering water until ready to use. Wash lids in warm soapy water and set bands aside.
  • Prep the peppers: Wash and finely chop jalapenos (use gloves if you are sensitive). (Helpful hint: Run a teaspoon along the inside of each cut jalapeño to remove the seeds), or leave the seeds in if you like a spicy jelly.(It's a good idea to wear gloves for this step).
  • After hand chopping the peppers, place in a food processor or blender with 1 cup of cider vinegar. Puree until smooth. Do not strain.
  • Combine pepper puree in a large saucepan with sugar & remaining cup of apple cider vinegar- stirring constantly
  • Bring the mixture to a boil over high heat stirring constantly. (Don't leave the stovetop during this stage as this mixture WILL foam up and over the top unless you are careful). Just as it starts to come to a boil, lower heat and with a ladle, skim off any foam. Then, increase the temperature to a point where it will gently boil, but not rise up and over the top.
  • Boil for 10 minutes - while whisking, add liquid pectin and boil hard for an additional minute.  Remove from heat, skimming any additional foam if necessary.
  • Ladle hot jelly into sterilized hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. After 24 hours, check seals (Lid should not flex up and down when pressed in centre). Refrigerate any unsealed jars for up to 3 weeks.

Notes

Serving Ideas
  • Pour over cream cheese and serve with  crackers for an easy appetizer
  • Brush over grilled chicken, pork chops, or shrimp for a quick glaze.
  • Swirl a spoonful into salad dressing or mix with mayo for a spicy sandwich spread.