Jalapeno Pepper Jelly
Submitted by Bonstr
Jalapeno pepper jelly made with fresh jalapenos, green bell pepper, apple cider vinegar, and sugar. A sweet-hot jelly for canning that pairs with cream cheese and crackers for an easy appetizer.
YIELD
24 servingsPREP
30 minCOOK
15 minREADY
45 minPepper jelly is one of those Southern pantry staples that turns a block of cream cheese and a box of crackers into a party appetizer in seconds. Fresh jalapenos and green bell pepper get finely chopped, simmered with apple cider vinegar and sugar until the peppers turn transparent, then set with liquid pectin for a glossy, spreadable jelly with sweet heat.
The 15-minute simmer is where the magic happens. The peppers soften and release their flavor into the sugar-vinegar syrup while turning from opaque to translucent. That visual change tells you the jelly base is ready for the pectin.
The hard rolling boil after adding pectin is exactly one minute. Longer and the pectin breaks down, leaving you with syrup instead of jelly.
Pro Tips
- Remove the seeds and ribs from the jalapenos for mild heat. Leave some seeds in if you want a spicier jelly.
- Wear gloves when handling jalapenos. The capsaicin stays on your skin for hours and burns if you touch your eyes.
- Skim the foam off with a metal spoon before jarring. Foam makes the jelly cloudy.
- Sterilize jars properly if canning. Pour the jelly into hot jars immediately for a proper seal.
Variations
- Use red bell pepper and red jalapenos for a red pepper jelly version.
- Add a habanero in place of one jalapeno for serious heat.
- Skip the food coloring entirely. The natural pale green color is beautiful on its own.
Ingredients
Directions
Finely chop green pepper and jalapeno peppers using a food processor or knife.
In 1½ quart Dutch oven, combine green pepper mixture, sugar and vinegar.
Bring to boil on range-top; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring, if desired.
Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin.
Serve with cream cheese and assorted crackers.
Comments
What is dinley? your first part of directions say's "Dinely chop green pepper", what does this mean? Also, I don't have liquid pectin can I substitute the powder in a box for the liquid? if so what is the ratio?
Hi Bren,
Thanks for your comment, first it should be finely chop green pepper, that was a mistake when people was adding the recipe; second, Equivalents for Pectin : 1 tablespoon liquid Pectin = 2 teaspoons of powdered. Enjoy the recipe :)