Jalapeño Pepper Jelly

By Diana Rattray

Updated 08/11/19

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
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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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

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

  5. 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.

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

  7. Enjoy!

Tips

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