Chili Pepper Madness

September 21, 2015

Jalapeno Jelly

Jalapeno Jelly Jalapeno Jelly

It's that time of year! I keep talking about how our garden is basically EXPLODING with chili peppers right now. It's crazy, but I can't help myself. I plant so many peppers and the plants produce wildly, especially my jalapeno peppers. Not complaining! Really! Because I have a LOT of ways to preserve my chili peppers so we can enjoy them throughout the year. Jalapeno Jelly is one of those ways. This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. It's a flavorful snack. It also works for me as a super quick sauce for grilled meats, like chicken or fish. Seriously, sear up a chicken breast or some seasoned white fish and finish them off with a tablespoon of this. You will love it!

You can also use your own homemade jalapeno jelly as the start of a glaze for those very same meals. So much of the work is already done! I used to shy away from making jellies and jams. I always thought they were hard to make, but it is SO not true. It's super easy once you give it a go, and it's pretty foolproof. Let me know how yours turns out.

One last thing - Jalapeno Jelly makes for a perfect gift. Housewarming party? Holidays coming up? Bring them a jar or two of this. They'll love it!

Jalapeno Jelly

Jalapeno Jelly

Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12

Jalapeno Jelly - Recipe

Ingredients

  • 1/2 pound jalapeno peppers, chopped
  • 4 cups granulated sugar
  • 1 1/4 cups cider vinegar
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 3 ounces liquid fruit pectin
  • 4 drops green food coloring, if preferred - NOTE: I didn't use any and you can see the jelly is still pretty green

Cooking Directions

  1. Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
  2. Scoop out the peppers and add to a large pan.
  3. Add sugar, vinegar, lime juice, and salt.
  4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
  5. Strain out the jalapeno peppers and return the mixture to the pan.
  6. Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
  7. If using food coloring, add it now and stir.
  8. Ladle jam into sterilized jars and cover when cool enough to handle.
  9. Cool overnight in the refrigerator. The mixture will solidify into jelly.

3 comments

  • Comment Link Rita May 15, 2017 posted by Rita

    How long does it keep?

    REPLY: Rita, jelly can last a year pretty easily in the fridge. -- Mike from Chili Pepper Madness.

  • Comment Link Bob Mountfort November 30, 2016 posted by Bob Mountfort

    Not enough sun in the UK this year so my Chilli and Jalapeño peppers weren't so good.
    I pulled up the Jalapeño plant and stripped the peppers off it. Now what to do?
    I found this recipe and gave it a go. Thank you very much. Love the jelly.
    At 81 we can still find new things to do.

  • Comment Link Charlotte Pitts June 02, 2016 posted by Charlotte Pitts

    This is the best recipe Ive seen by far. Thank you for this. :)
    Once I make it then I will give more feedback.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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