Jalapeño Pepper Jelly

Name: Jalapeño Pepper Jelly
Total time: 1 h 22 min
Yield: 3 servings
Ingredients: ½ cup jalapeños; ½ cup green bell pepper; 3 cups organic cane sugar; ½ cup apple cider vinegar; 1 package liquid pectin

A sweet and spicy homemade jelly made with fresh jalapeños and bell peppers, perfect for spreading on crackers or using as a glaze. This vibrant condiment combines the heat of jalapeños with the sweetness of sugar and tanginess of apple cider vinegar.

3 servings

1 hr 22 min

Published October 4, 2025

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Ingredients

•½ cup jalapeños
•½ cup green bell pepper
•3 cups organic cane sugar
•½ cup apple cider vinegar
•1 package liquid pectin

Cooking Instructions

1.
Sterilize three 1/2-pint jars and their lids or similarly sized lidded storage containers.
10 min
2.
In a food processor, combine the jalapeños and the bell pepper and process, scraping down the sides as needed, until the peppers are very finely chopped, 15 to 20 seconds. (They will let off quite a bit of liquid; this is okay.)
2 min
3.
Transfer the contents of the food processor to a 4-quart stainless-steel or enameled Dutch oven. Add the sugar and vinegar and bring to a rolling boil over medium-high heat, stirring continuously. Boil, still stirring, for 3 minutes, then squeeze in the pectin. Return the mixture to a rolling boil, stirring continuously, and cook for 1 minute. Immediately remove from the heat and let rest until the foam has settled, about 1 minute. Skim off and discard any remaining foam.
10 min
4.
Spoon the jelly into the sterilized jars and let cool for 1 hour. Seal the jars and refrigerate until chilled before using. The jelly will keep in the refrigerator for up to 3 months and up to 2 years if processed in a hot water bath and kept in a cool, dry place.
60 min

Jalapeño Pepper Jelly

3 servings

1 hr 22 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Sterilize three 1/2-pint jars and their lids or similarly sized lidded storage containers.

10 min

In a food processor, combine the jalapeños and the bell pepper and process, scraping down the sides as needed, until the peppers are very finely chopped, 15 to 20 seconds. (They will let off quite a bit of liquid; this is okay.)

2 min

Transfer the contents of the food processor to a 4-quart stainless-steel or enameled Dutch oven. Add the sugar and vinegar and bring to a rolling boil over medium-high heat, stirring continuously. Boil, still stirring, for 3 minutes, then squeeze in the pectin. Return the mixture to a rolling boil, stirring continuously, and cook for 1 minute. Immediately remove from the heat and let rest until the foam has settled, about 1 minute. Skim off and discard any remaining foam.

10 min

Spoon the jelly into the sterilized jars and let cool for 1 hour. Seal the jars and refrigerate until chilled before using. The jelly will keep in the refrigerator for up to 3 months and up to 2 years if processed in a hot water bath and kept in a cool, dry place.

60 min