Jalapeno jelly recipe

Sweet, spicy, and bursting with vibrant green color, Jalapeño Jelly is a versatile pantry staple that adds a lively kick to any dish. Whether you spoon it over cream cheese, serve it alongside crackers, glaze roasted meats, or stir it into sauces, this zesty jelly elevates flavors with the perfect balance of heat and sweetness. Discover how Jalapeño Jelly can transform your appetizers and meals with its bold, irresistible taste.

Origin Jalapeño Jelly

Jalapeño jelly has been a Southern and Southwestern favorite for decades, often appearing at holiday gatherings and potlucks. Its mix of sugar and heat makes it both a unique condiment and an addictive appetizer.

What I Love About This Recipe

It’s surprisingly easy to make with a handful of ingredients, and you can control the spiciness to suit your taste. Plus, the bright green jars look beautiful as gifts!

Also Read : Strawberry Cream Pie to Die For

Jalapeño Jelly

Recipe by RecipeWikkiCourse: Condiment, Spread, AppetizerCuisine: American, Southern, Tex-MexDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

50

kcal

This Jalapeño Jelly recipe blends sweet and spicy into a glossy, vibrant spread made with fresh jalapeños, sugar, and vinegar. Ideal for glazing meats, spreading over cream cheese with crackers, or adding bold flavor to sandwiches and charcuterie boards.

Ingredients

• 12–14 fresh jalapeño peppers (about 1 cup finely chopped)

• 2 green bell peppers, seeded and chopped

• 1 cup apple cider vinegar

• 5 cups granulated sugar

• 1 (3 oz) pouch liquid pectin

• Green food coloring (optional)

Directions

• In a food processor, pulse the jalapeños and bell peppers until finely chopped (but not pureed).
• Transfer the mixture to a large saucepan. Add the apple cider vinegar and sugar.
• Bring to a rolling boil over high heat, stirring constantly. Boil 1 minute.
• Remove from heat and let stand 5 minutes to allow foam to subside.
• Stir in the liquid pectin and, if desired, a few drops of green food coloring. Mix well.
• Ladle the hot jelly into sterilized jars, leaving ¼-inch headspace.
• Wipe rims clean, apply lids and bands, and process in a boiling water bath 10 minutes for shelf stability.
• Cool jars undisturbed on a towel. Check seals before storing. Refrigerate after opening.

Notes

• To make it milder, remove all seeds and membranes from the jalapeños.
• For red jalapeño jelly, swap in red bell peppers and red jalapeños.
• Always wear gloves when handling hot peppers to avoid irritation.