A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. If you have a fear of canning – this is a great recipe to start with. Because it’s not really canning but more like putting something in a jar and letting science do the rest. Since it uses pectin in the process, you don’t have to do whole water bath thing.
You can control the spiciness of this jelly by deciding how many of the jalapeno seeds you include. I did half and half – half of the jalapenos were seeded and the other half were not. You can do more or less of them to make it more mild or spicier. You don’t really want this be a “melt your face off” heat level but you could.
Jalapeno jelly makes a great dipping sauce (for say fried mac & cheese balls), a burger condiment, a charcuterie board accompaniment (pour it over cheese cheese and serve with crackers) or even in place of salsa on a taco. I made this in pint sized jars – you could go smaller, but I wouldn’t suggest you go much bigger.
If you have a food processor, you could finely dice the peppers with that, you just want to be careful not to turn it to mush. It would be best to use the pulse feature if you are going to go electric. And you will want to put the peppers in a paper towel to squeeze off the excess liquid. I love to chop things, it’s sort of a soothing, relaxing thing for me – so I did it by hand.
Now Let’s Get Cookin’!
- 3 Pint Sized Canning Jars with lids and rings
- 5 Jalapenos finely diced
- 1 Red Bell Pepper finely diced
- 1 Green Bell Pepper finely diced
- 4 cups Sugar
- 1½ cup White Vinegar
- 2½ oz Pectin
- Prepare all of the ingredients.
- In a large pot over medium high heat, combine all of the ingredients. Bring to a boil and let boil for 5 minutes. Remove pot from heat.
- Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
- Will keep for 4 weeks unopened in refrigerator, 1 week once opened.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: