Jalapeno Hot Pepper Jelly perfectly blends sweet and spicy into a delicious spread. Perfect for serving with creamy cheese over crackers.
Unlike fruit jams, like Strawberry Jam, this Hot Pepper Jelly has a big kick of heat and a tangy garden flavor, making it a unique savory sweet spread. It’s ideal for enjoying with your favorite Appetizer Recipes or as a glaze for meat dishes. For fruity spicy spreads, check out my Cherry Jalapeno Jam and Strawberry Jalapeno Jam!
Table of contents
Sabrina’s Jalapeno Hot Pepper Jelly Recipe
It’s perfectly understandable if you’re skeptical about hot pepper jelly! After all, you’d usually make jellies with sweet fruits. Switching that out for hot jalapeno peppers seems strange but trust me this Jalapeno Hot Pepper Jelly recipe is delicious. It’s the perfect way to add a bit of sweetness and extra heat to your favorite snacks and meals.
The cooking instructions are also relatively easy to follow, and you’ll be amazed at how quickly you can make jars of homemade jelly. I’ve included detailed instructions on using the water bath canning process so you can store this amazing spread at room temperature in your pantry. A preserved jar of this spicy spread makes a delicious gift that will wow during the holidays!
Ingredients
- Peppers: We used green bell peppers and jalapeno peppers for this recipe. The bell pepper adds a mild, slightly grassy taste, making a wonderful base for spicy jalapenos. You’ll need 16 jalapeno peppers in total. The first 12 are blended and boiled down for their flavor. But set the last 4 to the side to slice and seed, then add them later for a bit of texture in the thick jelly mixture.
- Apple cider vinegar: Apple cider vinegar is the liquid ingredient used to cook the peppers down. It adds a bit of bite and tanginess to the jam.
- Sugar: Given the bold flavors in the recipe, adding enough granulated sugar to balance them out is crucial. Mix 4 ¼ cups sugar into the pepper and cider mix. Make sure to let it all dissolve before proceeding to the next step.
- Pectin: The liquid pectin helps the Jalapeno Jelly to thicken as it cools.
- Salt: Beyond its salty taste, salt intensifies sweetness and counteracts bitterness.
Kitchen Tools & Equipment
- Food Processor or Blender: The food processor or blender will process the jalapenos and bell peppers together.
- Sauce Pan: The saucepan is ideal for making jellies and sugar syrups.
- Cheesecloth: Filtering the jalapenos and bell peppers.
- Ladle: Use the ladle to pour the liquid jelly into the sterile jars.
- Sterile Jars:
How to Make
Time needed: 40 minutes.
- Chopped Peppers:
Add the green bell pepper and 12 jalapeno peppers to your food processor or blender. Process until all the peppers are finely chopped. You can do this in batches if they don’t all fit at once.
- Cook Time:
Transfer the chopped peppers to a large saucepan and stir in the apple cider vinegar. Bring the mixture to a boil, then simmer for 15-20 minutes.
- Strain
Pour the mixture through at least 2 layers of cheesecloth, and discard the pulp. This should leave you with about 1 cup of liquid.
- Boil:
Pour the liquid back into your saucepan. Then, stir in the salt and sugar until they’ve dissolved. Bring to a boil again over medium-high heat.
- Add Pectin
When it comes to a roiling boil, continue to boil for one more minute. Then, stir in the liquid pectin.
- Add Jalapeno Pieces
Stir in the remaining jalapeno peppers to finish the jelly mixture.
- Store:
Ladle the hot jelly into sterile jars with at least ¼ inches of headspace at the top. Let the jars cool completely before sealing and storing in the fridge or freezer.
- Optional: Water Bath Canning
Seal the jars in a hot water bath (instructions below recipe card) and store them at room temperature. Once the seal is broken, you must refrigerate the Jalapeno Jam.
Recipe Card
Ingredients
- 1 green bell pepper
- 12 jalapeno peppers
- 1 1/2 cups apple cider vinegar
- 1 pinch salt
- 4 1/4 cups granulated sugar
- 4 ounces liquid pectin
- 4 jalapeno peppers , seeded and finely chopped
Instructions
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender.
- Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar.
- Bring to a boil, and let simmer for 15 to 20 minutes.
- Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for 1 minute, then stir in the liquid pectin.
- Stir in the remaining chopped jalapeno peppers, and ladle into sterile jars leaving ¼ inch headspace.
- Let the jars cool completely before securing lids and storing in the refrigerator or freezer.
- Optional: You can also seal jars in a hot water bath. There are instructions in this post, below the recipe card. Refrigerate jelly after seal is broken.
Nutrition
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Water Bath Canning Method
- Boil Water: Bring a water bath canner or large pot of water to boil. There should be enough water to fully cover jars of jelly. Add a canning rack to the bottom so the jars will be slightly elevated.
- Fill the Jars: When your Jalapeno Pepper Jelly is ready and still hot, ladle it into sterilized canning jars, leaving about 1/4-inch headspace at the top. This allows for expansion during the canning.
- Seal the Jars: Wipe the rims of the jars clean with a damp cloth to remove any residue. Place the canning lids on top, then screw the bands on until they are fingertip-tight.
- Process the Jars: Carefully place the sealed jars back into the pot of boiling water with a canning jar lifter (so you don’t burn yourself). Make sure the jars are fully covered with water. Process in the boiling water for 10 minutes, up to 12 minutes if you are at high elevation.
- Cool and Store: Carefully remove the jars from the pot with the canning jar lifter and place them on a towel and allow them to cool undisturbed for 12-24 hours. You should hear a popping sound, which lets you know the jars have a vacuum seal.
- Check the Seal: After cooling, check the seals to ensure they are tight. Press the center of the lid, it should not flex up and down. Any jars without a proper seal can be stored in the refrigerator and used within a month.
- Storage: Store your canned Jalapeno Pepper Jelly in a cool, dark place. When preserved properly, the jelly should last for up to a year. Remember to refrigerate after opening.
How to Sterilize Canning Jars
- Wash the jars and lids thoroughly with hot soapy water.
- Rinse them well and drain them upside down on a clean tea towel.
- Place the empty jars right-side-up in a large pot or boiling water canner.
- Cover the jars with hot (but not boiling) water, ensuring the water is one inch above the tops.
- Bring the water to a full rolling boil.
- Once boiling, start timing:
- Sea level to 1,000 ft: 10 minutes
- 1,000 to 2,000 ft: 11 minutes
- 2,000 to 3,000 ft: 12 minutes just for higher altitudes, accordingly.
- After sterilizing, use a jar lifter or kitchen tongs to remove the jars.
Nutrition Facts
Ways to Use Jalapeno Pepper Jelly
- Bagel and Cream Cheese: Spread it on your morning bagel.
- Vinaigrette Dressing: For a tangy dressing, mix olive oil, balsamic vinegar, and jalapeno hot pepper jelly. Serve over a spinach salad or coleslaw.
- Pork Tenderloin Glaze: Add pepper jelly as a glaze during the final cooking moments.
- Biscuits or Cornbread: Spread on warm biscuits or cornbread.
- Candied Bacon: Glaze bacon with pepper jelly and bake until crisp.
- Cocktail Meatballs: Heat frozen meatballs with pepper jelly in a crockpot.
- Thumbprint Cookies: Use pepper jelly instead of regular jam for a spicy twist.
- Charcuterie Board: Add it to your charcuterie board for a sweet and spicy element.
How to Store
- Serve: Homemade jams and jellies are excellent pantry items. Seal them in a hot water bath; they can stay good at room temperature for up to a year.
- Store: Once you open Homemade Jalapeño Jelly, you’ll need to store it in the fridge from now on. Sealed in the refrigerator, it’ll stay good for another month.
- Freeze: You can also freeze Jalapeno Jelly. Make sure to put it in an airtight container with about an inch of space for it to expand. It can stay good for up to 3 months. When you’re ready to enjoy the spread, take it out of the freezer and let it thaw.
Ideas to Serve Jalapeno Jelly
You might think there are only a few recipes for homemade Jalapeño Jelly, but you’ll be amazed at how versatile this spread is. The blend of flavors tastes amazing. Spread over crackers with cream cheese, or make a dip using the jalapeno jelly. Mix it with cream cheese to make a spicy dip. Whisk the softened cream cheese and jelly together, then put it on a party platter with crackers and other dips. These are delicious options, especially if you want to use the jelly as a snack or appetizer.
You can also use the spicy jelly as a spread in a Burger or Grilled Chicken Sandwich. Or, use it as a dipping sauce for Jalapeno Popper Stuffed Meatballs or Chicken Nuggets. It also tastes fantastic brushed over chicken breast before you bake it for a sweet and spicy flavoring.
Frequent Questions
Jalapenos have a grassy, slightly sweet, and moderately spicy flavor, and bell peppers have a sweet, juicy, and non-spicy flavor.
Unopened, canned jars of hot pepper jelly are shelf-stable for at least 1 year up to 18 months. Once opened, reseal and refrigerate the jars, and use the jelly within 6 months.
Variations
- Heat level: You can make this homemade jelly with a slightly less spicy flavor by removing some jalapeno peppers and adding extra bell pepper to compensate.
- Bell peppers: Try making Hot Pepper Jelly with red, yellow, or orange bell peppers. They all bring their unique flavor and slightly change the taste of Jalapeno Jelly.
- Vinegar: You can replace apple cider vinegar with white or rice vinegar, depending on what you have on hand.
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