Jalapeño Jelly {Tutorial}

One of my very favorite jellies to make in the summer is jalapeño. I realize this may not be everyone’s favorite, but bear with me. It tastes delicious especially “in” things. Now, I will say, I would never eat Jalapeño Jelly on toast (not that you couldn’t, just that I wouldn’t). Some of my favorite ways to use this delicious jelly are in appetizers. Particularly with my Jalapeno Cranberry Baked Brie, but really this jelly goes well with any cheesy appetizer to give it some kick. Often times I will mix it with a peach jam and put it over brie as well to bake. YUM! It turns out a beautiful green color and makes the perfect little Christmas hostess gift as well, with a red recipe card attached:)  Seriously, this is the least intimidating jelly (totally my opinion) and takes hardly any time at all. It is all worth it.

Jalapeno Jelly

My recipe for Jalapeno Jelly is from Ball and can be found here along with the exact amounts of all of the ingredients.

Makes ~ 10 4 oz. jars

You will need:

Jalapenos: Grab some fresh jalapenos from the farm (or your garden) while they are in season and get making jam. The recipe calls for 1 pound but I have divided it before as well with good results (I don’t like to double a jelly or jam recipe).

Liquid Pectin: 2 packets

Sugar

Apple Cider Vinegar

Canning Supplies: Ball canning jars (I use 4-oz jars), water bath pot, food processor, and lids. For all equipment specifics, check out my post, “Let’s Get This Canning Started“.

Directions:

1. Sanitize your jars (just the glass part). I do this in the dishwasher, running them on the sanitize cycle with other dishes. This can be done hours ahead, just don’t open the door to the dishwasher until you are ready to use the jars, keeping them warm and clean.

2. Wash jalapenos. 

3. Cut the tops off of the jalapenos and remove the seeds. Cut the jalapenos into large chunks and put into food processor. WARNING: You could absolutely wear gloves for this part. I never do, but then for about a week after, my eyes burn when I rub them:)

4. Add 1/2 of apple cider vinegar and process until there are only small chunks. 

5. Remove from food processor and place into a medium sized pot. Add sugar and rest of cider vinegar. 

6. Bring to a boil and boil, stirring constantly for 10 minutes. I highly suggest you turn the fan on your oven on. My kids despise this smell. On the up side, it will clear out your sinuses.

*While you are doing this step, boil the lids to your jars for 5 minutes. Leave them in the hot water when they are done until you are ready to put on the jars.

7. Add pectin, bring back to a rolling boil and boil for 1 minute.

8. Remove from heat and put into 4 oz. jars. Leave 1/4 inch headspace. Place lids on jars. 

9. Process in a water bath for 10 minutes. See recipe for more specifics or direction if you are unfamiliar with the process:) 

Believe me, this recipe is TOTALLY worth having on hand in the winter time:)

About Lauryn Blakesley

Mom of three vivacious children and wife to one extremely vivacious husband! Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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