Jalapeño Jelly (Pepper Jelly)

Name: Jalapeño Jelly (Pepper Jelly)
Cuisine: American
Ingredients: ▢ 1 red bell pepper; ▢ 1 green bell pepper; ▢ 10 mild jalapeños; ▢ 1 1/2 cups white vinegar (apple cider vinegar can also be used); ▢ 1/2 teaspoon salt; ▢ 6 cups sugar; ▢ 1 pouch Certo liquid fruit pectin (usually by the Jell-O in grocery stores)

7 steps

This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 8 half pint jars (4 pints)

Updated at: Mon, 12 Aug 2024 14:17:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4814.6 kcal (241%)

Total Fat0.9 g (1%)

Carbs1224.1 g (471%)

Sugars1209.7 g (1344%)

Protein2.8 g (6%)

Sodium1203 mg (60%)

Fiber10.5 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ cupswhite vinegar

apple cider vinegar can also be used

½ teaspoonsalt

6 cupssugar

1 pouchliquid fruit pectin

usually by the Jell-O in grocery stores

Instructions

Step 1

Rinse jalapeño peppers and remove stems and seeds (you can leave the seeds in if you like it spicy). In food processor or blender, finely chop peppers.

Step 2

Place peppers in a large pot or heavy large saucepan with vinegar, salt and sugar and bring to a full rolling boil over medium-high heat. Boil for 10 minutes, stirring often.

Step 3

Add Certo pouch (liquid pectin), stir, and boil 1 more minute.

Step 4

Fill canning jars leaving 1 inch headspace.

Step 5

Filling canning jars with jalapeño pepper jelly using a funnel.

Step 6

Add to a water bath for 10 minutes (adjust for high altitude, you may need to process longer).

Step 7