Jalapeno Jelly Recipe
A simple, easy-to-make recipe for jalapeno jelly with sugar, pectin, and fresh jalapeno peppers. Perfect for morning toast but also as a starter glaze or sauce.
Servings: 40
Calories: 80kcal
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
Instructions
- 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.
- Scoop out the peppers and add to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the jalapeno peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle the hot liquid into clean jars and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Video
Notes
Yields about 4 half pint (8 ounce) jars.
Nutrition
Calories: 80kcal | Carbohydrates: 20g | Sodium: 58mg | Potassium: 21mg | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 7.2mg | Calcium: 1mg