Prep 1 hr 30 mins
Cook 20 mins
This jelly makes a great appetizer or a nice spicy PB&J Sammich!
Make and share this Jalapeno Pepper Jelly recipe from Food.com.
- Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
- Bring to a boil, and boil for 5 minutes.
- Let cool at room temperature for 1 hour.
- Add pectin and optional food coloring.
- Return to heat, and bring to a full rolling boil for 1 minute.
- Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
- Wipe tops of jars.
- Center lids on top of jars, and screw on bands firmly.
- Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
- Gently lower jars into water.
- Water should cover jars by at least 1".
- Bring water to a full boil.
- Reduce heat to a gentle boil, cover, and process for 5 minutes.
- When processed, carefully remove jars from water using tongs or a jar-lifter.
- Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
- Jars will make popping sounds while cooling if sealed.
- Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
- If it does push down, store in refrigerator until used.
- Otherwise store in a cool, dark place.
- Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
- Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
Turning jars upside down after water bath processing was an old fashioned way to insure sealing. However, jars should never be inverted as this permits microscopic amounts of food or liquid to squeeze between the jar rim and the lid allowing air and bacteria to enter the jar and cause the seal to fail. Rather, stand jars upright on a towel out of drafts allowing a few inches between jars. Never retighten bands. Check the next day for proper sealing.
Everyone I give this to loves it and wants more. We had 22 jalapeno pepper plants and 8 habanera pepper plants in our garden last summer, so we were able to make plenty. I really didn't need to use much bell pepper, as it wasn't very spicy, and we wanted that "zing." We wound up color coding it: green for mild, yellow for medium, and red for hot. We always got 4 1/2 pints and didn't need to set it upside down (we did once and it looked kind of silly). Hint: if you're going to be cutting up a lot of really hot peppers, wear gloves! UPDATE: We used this recipe (minor variations: no food coloring, and we strained out pieces) and won a red ribbon at the 2009 NC State Fair. Everyone loves it!
Excellent! I used red bell peppers, 1/2 c. jalapenos, and few splashes of Tabasco Sauce to try to mimic the flavor and color of Tabasco Brand Jalapeno Jelly that we love. I did not use food coloring, and it turned out a pretty golden color with red and green specks.... just like Tabasco Brand jelly. I will be making this for years to come!