How To Make Jalapeno Jelly

How to make Jalapeno Jelly using all your garden jalapenos. This recipe is so good. It can be used on steak, chicken, and even with cream cheese and crackers. Let me show you how I make it every year with my jalapenos.

Benefits of Jalapeno’s

Jalapenos are actually packed full of Vitamin A and C. Furthermore, they contain a compound called capsaicin, which helps boost metabolism, prevent migraines, and even prevent bacterial growth.

What To Make With Jalapeno Jelly

• Glazed Chicken, Steak, or Pork
• Substitute mustard with Jalapeno Jelly on any sandwich
• Cocktail Meatballs mixing one jar with your meatballs in the slow cooker
• Add to your Vinaigrette Dressing by mixing 1/2C Olive oil, 2TBSP of Balsamic Vinegar, and 1/2 Cup of the Jalapeno Jelly. Season with Salt and Pepper.
• Serve over ice cream
• Crackers, bagels with cream cheese, and a tsp of Jelly
• Mix cream cheese and jelly to create a dip add in some ranch dry mix
• Thumbprint cookies using the jalapeno jelly instead of jam
• Can be used as a dipping sauce or on wings
• Veggie Stir Fry and a tsp of jelly

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It Makes Great Gifts

With the holiday seasons and birthdays. Or even a housewarming gift. It is a great addition to any gift basket. And if you double the recipe you will have more than enough to give some to your loved ones or keep it all to yourself tucked away in your pantry. I came across this recipe a few years back and loved it. If you do not have liquid pectin, Please see in my notes how to use the crystals instead. You actually need to change the process a bit as well.

How To Make Jalapeno Jelly

Recipe by Our Busy BeeCourse: AppetizersCuisine: AmericanDifficulty: Easy

Jars

12

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

80

kcal

This recipe will make 6 half pint jars of Jalapeno Jelly

Ingredients

• 1 Red Bell Pepper

• 1 Green Bell Pepper

• 10 Jalapenos

• 1 1/2Cups of White Vinegar or Cider Vinegar

• 6 Cups of Sugar

• 1/2 Teaspoon of Salt

• 1 Pouch of Certo Liquid Fruit Pectin

Directions

• Chop Your Jalapenos in the food processor
• Place the Peppers in a large pot with vinegar, sugar, and salt
• Boil for 10 minutes. Stirring often
• Add the Certo Pouch and boil for 1 more minute
• Fill Your Sterile Canning Jars
• Place into your large pot for canning and water bath them for 10 – 20 minutes depending on your altitude.
• Let sit undisturbed for 24 hours before moving and allow the gel to set

Recipe Video

Notes

• Use less powder pectin than liquid pectin. For one pouch of liquid pectin use 2 Tablespoons of powder pectin. Process: Change when the sugar and pectin are added. Combine powder pectin with the fruit and juice at the beginning of the recipe but do not add the sugar at the same time.  Bring fruit and pectin to a full boil for 1 minute.  Then add the sugar and stir until completely dissolved.  Continue with the recipe.

Supplies You Will Need

I have listed some of the products I use myself below.

Basil Beans Beets Bell Peppers Carrots Cayenne Peppers Celery Chinese Eggplant Chives Cucumber Garlic Jalapeno Kale Lemon Lettuce Mint Onions Oregano Parsley Peas Potatoes Rosemary Sage Spinach Thyme Tomatoes Zucchini