Go Back

Jalapeño Pepper Jelly

A sweet and spicy homemade jalapeño pepper jelly, perfect for canning or freezing, that pairs well with cream cheese, grilled meats, and platters.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 7 half-pint jars
Course: Appetizer, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Peppers and Vinegar
  • 5 pieces jalapeño peppers, finely chopped Provides the spicy kick.
  • 2 pieces Anaheim or poblano peppers, finely chopped Adds depth and mild flavor.
  • 1 cup cider vinegar Contributes acidity to the jelly.
Jelly Ingredients
  • 1 packet Ball Low or No Sugar Flex Batch Pectin Ensures proper gel formation without excessive sugar.
  • 1 cup honey Natural sweetener that enhances flavor.

Method
 

Preparation
  1. Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed.
  2. Clean the lids and rings in soapy water and set aside.
  3. Set up your boiling water canner as per instructions.
Cooking
  1. In a large stockpot, mix finely chopped jalapeño and Anaheim or poblano peppers with cider vinegar.
  2. Gradually stir in the pectin, ensuring it mixes well.
  3. Stir constantly and bring the mixture to a full rolling boil over high heat.
  4. Introduce the honey to the boiling mixture, stirring well.
  5. Bring back to a full boil and boil hard for 3 minutes, stirring constantly.
  6. Remove from heat and skim off any foam if needed.
  7. Ladle hot jelly into prepared hot jars, leaving 1/4-inch headspace.
  8. Wipe the rim, center the lid on the jar, and attach the ring, tightening just until fingertip-tight.
  9. Add jars to the canner rack, lower the rack, and process jars for 10 minutes after the water comes to a boil.
  10. Remove the lid, turn off the burner, and let jars sit in the canner for 5 minutes.
  11. Remove jars to a towel-lined surface to cool undisturbed for 24 hours.
  12. After 24 hours, remove the rings, check seals, and label jars with the date before storing.

Notes

For an extra kick, consider adding a dash of cayenne pepper. Use fresh, firm jalapeños for the best heat and flavor. Seal jars tightly and store them in a cool, dark place, using within a year for the best flavor.