Jalapeño Jelly (Pepper Jelly)

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)

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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

Wait a day or so before serving so the jelly has a chance to 'gel' or set.

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