Jalapeño Pepper Jelly

Written by
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Elaine Lemm
Updated 11/08/19
Jalapeno Pepper Jelly

Elaine Lemm 
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 2 (8-ounce) jars
Nutritional Guidelines (per serving)
100 Calories
0g Fat
25g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 (8-ounce) jars
Amount per serving
Calories 100
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 0%
Protein 0g
Calcium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spicy jalapeno jelly is the perfect partner to your cheeseboard. It's delicious with charcuteries, spread on a cracker, or even on your breakfast eggs with a little cream cheese. In fact, it's so good, it's hard to find a snack or savory food it doesn't like.

Making the jelly couldn't be easier especially if you use a food processor to do the chopping for you. The recipe makes two small or one large jar, but do not be afraid to double up the recipe.

Ingredients

  • 4 fresh jalapeño peppers
  • 1 large red pepper (halved and seeds removed)
  • 1 small white onion (peeled and roughly chopped)
  • 1 garlic clove (peeled and roughly chopped)
  • 4 ounces fresh tomatoes (roughly chopped)
  • 1/2-inch fresh ginger (peeled and grated)
  • 3 cups granulated sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup liquid pectin

Steps to Make It

  1. Gather the ingredients.

  2. Sterilize two 8-ounce jars by washing in hot water, drying. and placing in an oven at 250 F to slowly heat while you make the jelly. The 1-pint jars should be processed for 15 minutes.

  3. Chop the jalapeños into two and if you like a hot jelly, keep the seeds, if not discard. 

    Warning

    • Be careful when chopping chilies as they can cause a skin reaction. Always avoid touching your face and especially your eyes when working with them. It is advisable to wear gloves and always wash your hands, knives, and works surfaces once you have finished chopping. 

  4. Place the jalapenos, red pepper, onion, garlic, and tomatoes in a food processor and chop finely. Be careful when opening the food processor after chopping as the chili fumes may sting your eyes. Tip the contents into a large, non-reactive saucepan. 

  5. Add the ginger, sugar, and vinegar to the pan. Stir well over a medium heat, then bring to a gentle simmer. Stir occasionally until all the sugar has dissolved. During this time, place a small plate into the freezer for testing the jelly setting.

  6. Once the sugar is dissolved, bring the mixture to a fast boil and cook until the mixture is reduced by half, this should take about 8 to 10 minutes; do not leave the pan unattended if you can. It will need regular stirring to prevent it from burning, and worse still, boiling over. Once reduced, remove from the heat and stir in the pectin. Return to the stove, boil again for 2 minutes. Remove the pan from the heat. 

  7. To test for setting: Remove the plate from the freezer. Put 1 teaspoon of the jelly onto the cold plate and return it to the freezer for 5 minutes. Push the jelly gently with your finger, if it wrinkles then it has reached setting point. If it doesn’t, boil the jelly for a few minutes more. 

  8. Once the jelly is ready, pour into two 8-ounce sterilized jars, close with a lid, and leave to cool.

Tips

  • The jelly will keep for 6 months in the jars. Once opened store in the refrigerator. 

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