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Flavorful Sweet and Spicy Jalapeño Pepper Jelly

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A sweet and spicy jalapeño pepper jelly with a perfect jiggly texture, balancing heat and sweetness for versatile use on crackers, cheeses, and grilled meats.

Ingredients

Scale
  • 10 medium jalapeño peppers, finely chopped, seeds included
  • 4 cups (800 grams) granulated sugar
  • 1 cup (240 ml) apple cider vinegar
  • 1 pouch (1.75 ounces / 50 grams) liquid pectin
  • 1/2 cup finely chopped green bell pepper
  • 2 tablespoons (30 ml) lemon juice
  • 1/2 teaspoon salt

Instructions

  1. Sterilize glass jars and lids by boiling them in hot water for 10 minutes. Keep them warm until ready to fill.
  2. Finely chop the jalapeño peppers and green bell pepper. Wear gloves to avoid irritation.
  3. In a large heavy-bottomed pot, mix the chopped jalapeños, bell pepper, and apple cider vinegar. Bring to a gentle boil over medium heat, then simmer for 5 minutes.
  4. Stir in the granulated sugar and salt, increase heat to high, and bring the mixture to a full rolling boil that cannot be stirred down. Boil for exactly 1 minute, stirring constantly.
  5. Quickly stir in the liquid pectin and lemon juice. Return to a boil and boil hard for 1 minute.
  6. Test the set by placing a small spoonful on a chilled plate. After a minute, push it with your finger; if it wrinkles, it’s set. If not, boil for another minute and test again.
  7. Using a ladle and funnel, pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal with lids.
  8. Place jars in a water bath canner with water covering jars by at least 1 inch. Boil for 10 minutes to seal and preserve.
  9. Remove jars and let cool completely on a towel without disturbing.

Notes

Wear gloves when handling jalapeños to avoid skin irritation. Maintain a rolling boil that cannot be stirred down for proper jelly set. Test jelly set with chilled plate. Let jelly rest 24 hours before opening for best texture. Store unopened jars in a cool, dark place; refrigerate after opening and use within one month. Jelly can be frozen up to 3 months but texture may soften.

Nutrition

Keywords: jalapeño pepper jelly, sweet and spicy jelly, homemade jelly, pepper jelly recipe, easy jelly recipe, spicy condiment

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