Thursday, July 27, 2017

How To Make Jalapeno Jelly - Getting Off The Grid

I absolutely fell in love with this jelly when I had a taste at a anniversary party many years ago but every year when the jalapeno peppers were producing I always forgot to make this jelly to enjoy at home for myself. 

Well, not this year! My pepper plants are not at the full harvest time so when I seen these large beautiful jalapeno peppers at Aldi grocery store I grabbed a couple 8 ounce bags for very little money.

I love the taste, its unique. Its tangy and sweet with just a hint of heat from the peppers.

Lets Make Jalapeno Jelly!

First - I have to say jalapeno pepper are hot so precautions need to be taken. Do not touch the peppers with your hands while removing the seeds and the white flesh from inside, use gloves if possible. I used a fork and knife being care not to touch any of the pepper.

What you will need to make Jalapeno jelly:

12 ounces of medium to large jalapeno peppers - sliced in half, no seeds and no white flesh.

2 cups of apple cider vinegar 

6 cups of sugar

2 pouches of Ball liquid fruit pectin

A few drip of green food color (optional)

Measure your sugar and set aside in a large bowl.

Remove the liquid pectin from the pouches into a cup, set aside.

In a food processor pulse the jalapeno peppers with 1 cup of the apple cider until blended but still has small pieces. 

Measure the jalapeno mixture and add more apple cider vinegar (one cup) to make 3 cups total. 

In a large pot add the jalapeno mixture and bring to a boil and simmer for 15 minutes.

Add sugar and bring to a rolling boil that cannot be stirred down.

Add pectin and bring to a rolling boil that cannot be stirred down and boil one minute.

Remove from heat and skim off foam if needed. 

Fill prepared half pint canning jars leaving 1/2 inch head space. 

Wipe rims clean and apply lids.

Process in a water bath for 10 minutes. 

Makes 8 half pint jars.

NOTE : If you want smooth jelly do not process a lot and run through a cheese cloth to remove pieces. However, I find a few small pieces makes the jelly more interesting.

Serving suggestions :

On a larger serving plate put a bar of cream cheese, allow to soften at room temperature. Pour a half pint of jalapeno pepper jelly over the top and allow to run over the sides. Arrange crackers around the cream cheese and jelly.

I also think jalapeno jelly will make a wonderful glaze for pork or baked chicken.

I hope you enjoy your jalapeno jelly and look forward to more delicious jams and jellies from my homestead.

By Andria Perry

Photos By Andria Perry


  1. Thank you so much Andria..this just looks amazing so vibrant...I just need to check out pectin and I will be away..yeahhh can't wait to try...I have never ever heard of Jalapeno jelly so excited... As I can't reblog can I use your picture and recipe and cedit you on my blog ?????

    1. Yes you can drop a link :)

      Fruit pectin, make it jell.

  2. Oh that sounds mouth-watering. My daughter cans and loves jalapenos and a little heat in almost everything she eats. I'm sending her the link, plus sharing on my Facebook page. Thanks for sharing this recipe.

  3. Without a doubt my all time favorite jelly. Although I've not tried to make it on my own,. now I have a cooking project!

  4. This looks and sounds amazing! I love the color too :)