Prep 10 mins
Cook 10 mins
Here's a quick recipe for jalapeno jelly that's stored in the freezer. Serve with Cream cheese and crackers or hush puppies.
- 4 large jalapenos
- 1⁄2 small green pepper, seeded and stem removed
- 3 cups granulated sugar
- 1 1⁄4 cups cider vinegar
- 1 (85 ml) packet liquid pectin
- Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
- Coarsely chop jalapenos and sweet pepper.
- Place in a blender and process to a fine mince.
- Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
- Remove from heat.
- Stir for 5 minutes, skimming foam as you need to.
- Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
- The jelly will be VERY liquid at this stage.
- Wipe rims and seal tightly.
- Leave at room temp overnight.
- Refrigerate for up to 1 month or freeze up to 1 year.
This is excellent jalepeno jelly. I have gotten so many compliments on it, everyone loves it and always wants a jar. It is relatively simple to make. A definite keeper of a recipe
I made this as per the instructions except I preferred to mince the fruit by hand rather than in a blender. It came out wonderful and is very delicious on cream cheese and crackers! The consistancy was perfectly jellied and the peppers are very nicely suspended throughout. Definatly a keeper.
Bought some Jalapeno Jelly at a Chilli festival this summer and loved it so much I had to try to make it! Have made this recipe three times now and love it so much. I used Jam sugar ( 2 cups of the Jam sugar to 1 cup granulated) instead of the liquid pectin and it works really well. We keep meaning to save some for Christmas but it never quite makes it, my boys love it on toasted cheese sandwiches and I made beef meatballs glazed them in the jelly and baked them, delicious!