Do you love a little sweet & spicy? Yes please for me!! The jalapeño pepper jelly recipe has been a family favorite for years. I remember coming home from school and smelling the spicy, sweet fragrance coming from the kitchen as my mom was making it. We love to serve ours over cream cheese with crackers, but it’s really delicious served with chicken, fish, and pork. Here’s our family jalapeño pepper jelly recipe just for you.
Canning isn’t very expensive once. you make the investment with a few tools. I love my water bath canner. It doesn’t take as much water and does the job well. Here are a few supplies that you’ll want to invest in. I have some affiliate links at the end of this post with sources as well.
- large mouth funnel
- large mouth tongs for lifting bottles
- lid lifter
- canning jars(the sizes will depend on the items you are canning and the amount you are making)
- long handled ladle
Start with clean half-pint jars( I put mine in the dishwasher)
Next, (wearing gloves highly recommended) wash your peppers, then slice off the ends and core the seeds from the peppers. This is the fun part of making jalapeño pepper jelly!
Then, place your peppers into a blender with 1/2 cup cider vinegar in a food processor or blender create a puree until smooth.
Next, put the puree into a large cooking pot and add the remaining cider vinegar and sugar into the pot and boil over high heat. Boil 10 minutes stirring frequently.
Add the liquid pectin and bring to a hard boil for one minute. ( when you stir the mixture the bubbles should still be going) .
Remove from heat and add the food coloring and skim any foam. *TIP If the mixture is still not thick enough, add 2 T more of pectin 2 T lemon juice and 3/4 sugar. The first time I made mine it wasn’t thick enough so I tried that tip and it worked perfectly.
Next, ladle the mixture into your prepared jars, filling to within 1/4 inch of the top. Lift the hot lids with a lid lifter from the pot and place it on top of your jars. Wipe the rims and add the rings(don’t put on too tightly)
Place the jars in your water bath canner and process as directed in the instructions of your canner. Processing times may vary by altitude and types of canner, so follow those instructions. My jars took about 10 minutes and they all sealed perfectly. If you have a jar that doesn’t seal, you can store it in the refrigerator for up to 2 months. Otherwise, properly sealed jars should last up to 2 years in a pantry.
Once your jars are finished processing, lift them from the canner with lifting tongs and place them on a towel to cool completely.
This only makes about 4 1/2 pint jars. *NOTE don’t try to double the batch of the recipe. Just make it twice if you want more. Doubling the recipe could mess up the texture of the jelly. We just love this recipe and so do our friends. They make wonderful Christmas gifts as well ( I will show you closer to the holidays how I wrap them). I also have a wonderful and easy strawberry jam recipe that you can visit here
Below are some canning sources as well as a recipe card you can print out. I hope you enjoy this as much as our family does. If you have any questions, feel free to comment below.
- 6 oz jalapeno peppers, stemmed, seeded and chopped
- 1 cup cider vinegar, divided
- 3 cups sugar
- 1 3 oz pouch of liquid pectin
- 3 drops green food coloring
- 3-4 half pint glass canning jars with lids
- 1- Wash jars in dishwasher and set aside on a dish towel to dry. Place lids in hot water in a pan on the stove.
- 2- Chop off the stems and remove the seeds of the peppers (I suggest wearing gloves for this)
- 3-Toss the peppers in a blender or food processor with 1/2 cup of the cider vinegar and puree until smooth ( we like it a little chunkier)
- 4-Place the puree in a large cooking pot along with the remaining vinegar an add the sugar. Bring to a hard boil and boil for 10 minutes.
- 5-Add the liquid pectin and continue to boil for 1 minute, stirring constantly.
- 6- Remove from heat and add food coloring and skim foam. *TIP if the mixture isn't thick enough, add 2T pectin, 2T lemon juice and 3/4 c sugar and bring to a hard boil for another minute.
- 7- Using a wide mouth funnel, ladle the mixture into the clean jars filling to within 1/4 inch from the top. Lift the hot lids from the pot with a lid lifter, place on the jars and wipe rims. Add the rings (but not tightly)
- 8- Place the jars into the water bath canner and process according to the instructions in your canner manual. Times may vary based on altitude or the type of canner you use. I processed mine for 10 minutes and they sealed perfectly.
- 9- Remove the jars using lifting tongs and place on a dish towel to cool. If you have a jar that doesn't seal, store it in your refrigerator for up to 2 months. Sealed jars should last 2 years in the pantry.