Ingredients
Scale
- 1 1/2 cups finely chopped jalapeño peppers (about 8–10 peppers, seeds removed for less heat)
- 6 cups granulated sugar
- 1 1/2 cups apple cider vinegar
- 1 pouch (3 oz) liquid pectin
- 1/4 cup finely chopped green bell pepper (optional, for color)
- 1 cup water
- 1/4 teaspoon butter (optional, to reduce foaming)
Instructions
- Step 1: Sterilize canning jars and lids in boiling water for at least 10 minutes. Keep jars hot until ready to fill.
- Step 2: In a large, heavy-bottomed pot, combine jalapeño peppers, green bell pepper (if using), sugar, apple cider vinegar, water, and butter (if using).
- Step 3: Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching. Boil hard for 1 minute, continuing to stir.
- Step 4: Quickly stir in the liquid pectin all at once. Return to a full rolling boil that cannot be stirred down, and boil hard for exactly 1 minute, stirring constantly.
- Step 5: Remove from heat and skim off any foam with a metal spoon.
- Step 6: Immediately ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, place lids on jars, and screw bands on fingertip tight. Process in a boiling water bath for 10 minutes. Remove jars from canner and let cool completely on a towel-lined surface. Check for proper sealing after 24 hours.
Notes
- Store your sealed jalapeño jelly jars in a cool, dark place for up to a year.
- If you want to loosen up a chilled jar of jelly, microwave it in 15-second intervals until it reaches your desired consistency.
- Jalapeño jelly is delicious served over cream cheese with crackers for a spicy-sweet appetizer.
- For a clearer jelly, let the jalapeño mixture sit for 30 minutes after chopping to allow some of the liquid to release before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American