Easiest Hot Pepper Jelly
photo by Christy Luster
- Ready In:
- 1 (14 ounce) jar apple jelly
- 2 -3 finely chopped jalapeno peppers
- Spoon out apple jelly into a saucepan.
- Add chopped jalapenos.
- Bring to a boil and let boil for 2 minutes.
- (This could also be done in a microwave).
- You can add a drop or two of food coloring if you want.
- Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
- Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
- (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).
I made this. Could not believe how easy and inexpensive it was. I left in the some seeds and a few ribs of 2 medium sized peppers and added 3 drops of green food coloring, it's so pretty. It's only a little spicy and delish, and I served it with a bacon cheeseball and crackers. Next time I will leave in all the seeds and ribs for a little more heat. Also it taste pretty good by itself with wheat crackers.
It turned out great. I bought a jar of Seedless Red Raspberry Jam and made it just how you said and it turned out fantastic! Thank you so much, I love this Hot Jalapeño Jelly and I'd much rather make a jar of it myself than pay a lot for a tiny 4-6 oz. jar of it that someone else made. P.S. I also will make this from scratch, but this way is SO much easier! ??
This did not jell for me. I don't know what I did wrong. I went by the recipe, exactly. I put three jalapenos in, seeds and all, and a banana pepper, I think it was, and it is way too hot. We like hot, but that is too hot. I am going to get some more apple jelly, and try again. It is so hard to know just how much peppers to put in.
I love the whole idea of this simple recipe but mine did not "jell" back up. I have more of a sauce that would probably be great on chicken or pork fillets. But I really thought it would be more of a jelly that I could put over a block of cream cheese. Does anyone have any ideas of what happened or how I might get the consistency I want?? Thanks for any advice!!