Ingredients
Scale
- 1 1/2 cups finely chopped jalapeño peppers (about 8–10 peppers, stemmed and seeded for less heat, or leave seeds in for more heat)
- 6 cups granulated sugar
- 2 cups cider vinegar
- 1 cup water
- 1 package (3 ounces) liquid pectin
- 1/4 cup finely chopped red bell pepper (optional, for color)
- 1 tablespoon butter (optional, to reduce foaming)
Instructions
- Step 1: Prepare the jalapeños and red bell pepper (if using) by washing, stemming, and seeding (if desired). Finely chop the jalapeños and red bell pepper. Be extremely careful when handling jalapeños, and wear gloves to avoid skin irritation.
- Step 2: In a large, heavy-bottomed pot, combine the chopped jalapeños, red bell pepper (if using), sugar, vinegar, and water. Add the butter, if using.
- Step 3: Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil is one that cannot be stirred down.
- Step 4: Once a full rolling boil is achieved, stir in the liquid pectin all at once. Continue stirring and bring the mixture back to a full rolling boil for exactly 1 minute.
- Step 5: Remove the pot from the heat and skim off any foam from the surface.
- Step 6: Immediately pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time for altitude). Let the jars cool completely before checking the seals.
Notes
- Store unopened jars in a cool, dark place for up to a year; refrigerate after opening.
- If your sealed jelly doesn't fully set, don't worry – it's delicious warmed slightly and drizzled over cream cheese.
- Serve your jalapeño jelly with crackers and brie for a sweet and spicy appetizer that everyone will love.
- To ensure a clear jelly, use a fine-mesh sieve lined with cheesecloth to strain the mixture after boiling, before adding the pectin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American