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Homemade sweet and spicy Jalapeño Jelly is easy to make and absolutely delicious!
This post is sponsored by Ball® Fresh Preserving. All opinions are 100% mine. #BallProudlyHomemade
We’ve been growing fresh jalapeño peppers in our backyard garden this summer – and today’s Jalapeño Jelly is a delicious way to enjoy their zesty flavors for months to come.
We found this easy Jalapeño Jelly recipe over on BallHomeCanning.com.
We already have a few family members and friends hinting around that they would love a jar or two (or three) of this sweet and zesty homemade Jalapeño Jelly for themselves. 😉 And really…homemade jams and jellies are a great gift idea for the holidays (which, as a friendly reminder, are just a few months away)!
How do you make Jalapeño Jelly?
You’ll start by cleaning and coarsely chopping about a dozen fresh jalapeño peppers. You have a choice here: If you want a very spicy Jalapeño Jelly leave the seeds in, but if you want milder jelly with just a hint of heat, leave the seeds out. (Either way, we recommend that you wear food-safe latex gloves when you cut the peppers, and avoid rubbing your eyes or skin.)
Puree the jalapeños in a blender with some apple cider vinegar, then simmer in a pot with more vinegar and sugar.
After the jalapeño mixture has boiled, add Ball® RealFruit™ Liquid Pectin, boil for another minute, then skim off any foam before ladling the Jalapeño Jelly into Ball® Half-Pint Mason Jars. (We used the Ball® Half-Pint Quilted Mason Jars in our photos, but any 8 ounce Ball® Mason Jar is great for this jelly recipe.)
Ready to can?
The Ball® Utensil Set for Preserving is a convenient solution for a canner who is looking for replacement utensils. The set contains a Jar Lifter, a Canning Funnel, and Bubble Remover/Head Space Tool. You can find that here.
Click here for a great deal on a 12-Pack of 16-ounce Wide Mouth Ball® Mason Jars too!
How do you serve Jalapeño Jelly?
Serve Jalapeño Jelly spooned over softened cream cheese as a dip with crackers – you’ll love the sweet and zesty flavors of the jam with the cream cheese and salty crackers.
Or click here for our Jalapeño Popper Bites recipe. You’ll see that we’ve spooned this Jalapeño Jelly on top of a dollop of cream cheese inside a cheddar thumbprint cookie – for a very delicious bite!
Visit BallHomeCanning.com for new, seasonal recipes from Ball® Fresh Preserving, as well as to find new promotional offers throughout the summer!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Jalapeño Jelly
Reprinted with Permission from BallHomeCanning.com
Ingredients
12 ounces rinsed and stemmed jalapeño peppers (about 12 medium)
2 cups cider vinegar, divided
6 cups granulated sugar
1 3–ounce pouch Ball® RealFruit™ Liquid Pectin
Green food coloring, optional
5 Ball® (8 oz) half pint glass preserving jars with lids and bands
Instructions
Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set bands aside.
While wearing latex gloves, cut stems from fresh jalapeños, then cut peppers in half. Remove the seeds from the jalapeños for a less spicy jelly (Helpful hint: Run a teaspoon along the inside of each cut jalapeno to remove the seeds), or leave the seeds in if you’d like very spicy jelly.
Coarsely cut peppers, then place in a food processor or blender with 1 cup of vinegar. Puree until smooth. Do not strain.
Pour pureed jalapeño mixture into a medium pot along with the remaining 1 cup vinegar and all of the sugar.
Bring the mixture to a boil over high heat. (Be very careful here, this mixture WILL foam up and over the top unless you are careful.) Just as it starts to come to a boil, lower heat and with a ladle, skim off any foam. Then, increase the temperature under the pot to a point where it will gently boil, but not rise up and over the top.
Boil for 10 minutes then while whisking, add one pectin pouch and boil hard for an additional minute. Remove from heat, skimming any additional foam if necessary.
We chose not to add the optional green food coloring to our jelly. But if you’d like your jelly to be a darker green, add one or two drops and stir to combine.
Ladle hot jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center.
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Nice and easy tasty too
Thank you
You’re welcome Bryan!
How long does it take my pepper jelly to set up. I made yesterday and this morning it is not set up yet. I have made before but don’t remember how long it took to set.
Hi Claudia – Once it cools usually. At room temperature it may be a softer jelly than if you chilled the it.
I am about to make this and wondered if it would help adding a TBSP of butter to help with the foam. Would it change anything taste wise?
I’ve never tried adding butter so can’t say Ashley – it wasn’t too much of a hassle to skim off the foam.
My family has always enjoyed snacking on wheat thins cream cheese & jalapeño jelly. I decided to try making my own jalapeño jelly this year. Wow we are all impressed! I was asked to make another batch in case we run out before next garden season.
So glad you enjoyed the jelly recipe!
Great recipe. 3rd yr now making it and I use banana peppers
Thanks Patti – great to know you can use other peppers for this jelly recipe!
We made this today and excited to try tomorrow. Easy recipe…how can you change it upon adding fruit? For strawberry jalapeno jelly?
Hi Jamie – We’ve only made the recipe as written. By adding fruit, you will be introducing more liquid and also changing the acidity level which can impact the thickening and safety of canning the jam. You could explore more recipes on the Ball Canning website, which is where this recipe is from, or contact their customer service/canning hotline with additional questions.
I’M MAKING THIS TODAY. MY OTHER RECIPE CALLS FOR BELL PEPPERS AND TRIP TO THE MARKET. SHOULD WORK JUST AS WELL WITH MY RED JALPENOES?
Hi Mary – It should work with red jalapenos…
Made this last year came out great . This year don’t know what I did wrong opened the jars and turned to sugar. Help.
Hi Mark – I just did a google search and found this article: https://askinglot.com/why-does-my-homemade-jelly-crystallize – it also gives some suggestions for fixing the jam. Hope this helps!
Hello! I have a question, I followed your recipe to a tee and mine is very liquid-y and a dark green. I didn’t add any green coloring. What do I do? Can I remove from jars and add another 3oz of pectin? Or do I have to start all over?
Hi Nichole – I’m not sure about the color question, but yes, I’d try reheating and adding more pectin. Hope that works for you! If not, this is a Ball Canning recipe that we reposted with their permission. You could also reach out to them for further troubleshooting.
How can I make jalapeños jelly with left over jalapeños syrup?
I’m sorry Susan – I have no idea how to adapt this recipe for a syrup.