Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

I was able to make one of my favorite recipes thanks to my neighbor…Jalapeno Pepper Jelly.

Have I mentioned lately how great my friends and neighbors are?!

My jalapeno plants didn’t do great this year, but my awesome neighbor was more than willing to share his wealth of jalapenos with me.

It’s the perfect combo of sweet and spicy!

And I of course shared this jelly with him because that’s just the nice thing to do 🙂

You could use store bought jalapenos too, even though I much prefer homegrown.

How to Make Jalapeno Pepper Jelly

Either way you’ll cut the stems off, cut in half lengthwise and using a spoon carefully scrape off the seeds and white ribs.

Call me “Captain Safety” if you wish, but I’m super sensitive to jalapenos and always wear gloves and safety glasses.

I look more like I’m doing a science experiment rather than cooking 😉

Jalapeno Pepper Jelly

Pulse them in a food processor a few times until they are in tiny bits like this.

I did my two pounds of jalapenos in three small batches in the food processor.

Jalapeno Pepper Jelly

Put the jalapenos in a large saucepan along with white vinegar, water, and pectin (which is what turns it into jelly).

Bring this mixture to a boil, and not like a small, dinky boil, like a full rolling boil for exactly 1 minute.

Then add the sugar and a pinch of salt.

Once it come back up to that full, rolling boil again time it for exactly 1 more minute and remove from heat.

Jalapeno Pepper Jelly

When it’s a least kind of cooled off put into 2 pint size jars and store in the fridge for up to a month.

This jelly is very good served with cream cheese on top of crackers or crostini.

I am working on other recipes that use Jalapeno Pepper Jelly, so stay tuned…

Jalapeno Pepper Jelly

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Jalapeno Pepper Jelly

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More recipes to try similar to Jalapeno Pepper Jelly…

Cheesy Stuffed Jalapenos with Candied Bacon

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Fresh and Easy Homemade Salsa

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and Candied Jalapenos

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Smoked Blue Cheese Bacon Jalapenos

Smoked Blue Cheese Bacon Jalapenos

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Jalapeno Pepper Jelly
5 from 2 votes
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Jalapeno Pepper Jelly

Sweet and spicy jalapeno pepper jelly, so good served with cream cheese and crackers!

Course Side Dish, Snack
Cuisine American
Keyword best, Cream Cheese, Easy, Homemade Jam, Jalapeno, jelly, Pepper, Pepper Jelly, Recipe, Spicy, TikTok
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 pint jars
Calories 120 kcal
Author Cheri Renee

Ingredients

  • 2 pounds jalapeno peppers
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 3 Tbsps pectin
  • 3 cups sugar
  • 1/2 tsp kosher salt

Instructions

  1. Cut the stems of of the jalapenos and cut each in half lengthwise. Using a spoon, scrape most of the seeds and white ribs off of the jalapenos.

    Highly recommended to wear gloves and safety goggles when doing this.

  2. Pulse the jalapenos in a food process several times so they are in tiny pieces, but not liquified. Do this in 3 small, separate batches.

  3. Put the jalapenos, vinegar, water, and pectin in a large saucepan. Bring to a very hard, rolling boil and boil for exactly one minute, stirring occasionally. 

  4. Add the sugar and salt, bring back to a hard, rolling boil for exactly one more minute, stirring occasionally.

  5. Remove from heat and once cooled put in 2 pint size mason jars. Store in the fridge for up to a month.

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