Jalapeño Pepper Jelly

Jalapeno Pepper Jelly
Diana Rattray
  • Total: 57 mins
  • Prep: 45 mins
  • Cook: 12 mins
  • Yield: 48 servings
Nutritional Guidelines (per serving)
100 Calories
0g Fat
25g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 48 servings
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.)

A food processor makes it easy to chop the peppers. Use red and green jalapeño peppers for a really pretty jelly. Jazz up your morning toast or bagel or use this jelly to top cream cheese and crackers.

Ingredients

  • 2 cups cider vinegar
  • 1 cup jalapeño peppers (finely chopped, seeds and ribs removed)
  • 6 cups granulated sugar
  •  2 (3-ounce) pouches liquid pectin

Steps to Make It

  1. Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

  2. In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeño peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam.

  3. Immediately ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.

  4. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

  5. Bring to a boil, cover the pan, and keep boiling for 10 minutes.

Note: 1-pint jars should be processed for 15 minutes.