Description
This jalapeño pepper jelly blends sweet red bell peppers with spicy jalapeños and tangy vinegar to create a glossy, flavorful jelly with just the right amount of heat. Perfect for cheese boards, glazes, or gifting, this easy homemade recipe delivers bold flavor and stunning color in every jar.
Ingredients
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2 large red bell peppers
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10–12 large jalapeños
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1 1/2 cups (355 ml) apple cider vinegar (or white vinegar)
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6 cups (1.2 kg) sugar
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1 1/2 pouches (about 130 ml) liquid pectin
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1 tsp (5 g) salt
Instructions
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Sanitize jars and lids by boiling them for 10 minutes.
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Rinse and dry peppers. Remove seeds (optional for less heat) and finely chop using a knife or food processor.
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In a large stockpot, combine chopped peppers, vinegar, sugar, and salt. Bring to a rolling boil, stirring constantly for 10 minutes.
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Stir in liquid pectin and boil for 1 more minute. Remove from heat.
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Carefully ladle jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and screw bands on finger-tight.
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Process jars in a boiling water bath for 10 minutes (for 250 ml jars) or 15 minutes (for 500 ml jars).
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Let jars cool undisturbed for 24 hours to set. Store sealed jars in a cool, dark place. Refrigerate after opening.
Notes
Wear gloves when handling jalapeños to avoid skin irritation.
Sugar is necessary for proper setting—do not reduce it.
Chop peppers finely for the best jelly texture.
White vinegar can be used for a sharper finish.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Condiment, Preserves
- Method: Boiling, Canning
- Cuisine: American