Jalapeno Jelly Recipes

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HOMEMADE JALAPEñO JELLY



Homemade Jalapeño Jelly image

Homemade Jalapeño Jelly has a perfect sweet and spicy combination you will want to slather on everything. It will become a staple in your fridge or freezer from now on!

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Jelly     Sauce     Side Dish

Time 25m

Number Of Ingredients 6

10 Jalapeno Peppers (seeded and cubed)
1 green bell pepper (cubed)
1 red bell pepper (cubed)
5 cups sugar
1 and 1/4 cup apple cider vinegar
1 package liquid pectin

Steps:

  • In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
  • Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
  • Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.

Nutrition Facts : Calories 126 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

JALAPENO JELLY RECIPE



Jalapeno Jelly Recipe image

Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.

Provided by Lil' Luna

Categories     Snack

Time 40m

Number Of Ingredients 7

10 jalapeno peppers (half seeded)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
5 1/2 cups sugar
1 1/2 cup white vinegar
1/2 teaspoon salt
1 3 ounce pouch liquid pectin

Steps:

  • Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
  • Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
  • Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
  • Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.

Nutrition Facts : Calories 739 kcal, Carbohydrate 187 g, Sodium 198 mg, Fiber 1 g, Sugar 185 g, ServingSize 1 serving

HOMEMADE JALAPEñO JELLY



Homemade Jalapeño Jelly image

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 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.

Provided by Erica Walker

Categories     Canning

Time 36m

Number Of Ingredients 7

1 red bell pepper
1 green bell pepper
10 jalapeños (mild to medium (see recipe notes))
1 1/2 cup white vinegar
1/2 teaspoon salt
6 cup sugar
1 pouch Certo liquid fruit pectin ((usually by the Jell-O in grocery stores))

Steps:

  • In food processor, finely chop peppers.
  • Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
  • Add Certo pouch and boil 1 more minute.
  • Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
  • Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

JALAPENO JELLY



Jalapeno Jelly image

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)

Provided by LonghornMama

Categories     Jellies

Time 45m

Yield 5 half-pints

Number Of Ingredients 5

3/4 lb jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
green food coloring (optional)

Steps:

  • After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
  • Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
  • Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
  • Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
  • Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

JALAPENO PEPPER JELLY



Jalapeno Pepper Jelly image

Make and share this Jalapeno Pepper Jelly recipe from Food.com.

Provided by Toby Jermain

Categories     Jellies

Time 1h50m

Yield 5-6 half pint jars

Number Of Ingredients 6

1 cup seeded green bell pepper, finely chopped or ground
1/4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
4 cups sugar
1 cup cider vinegar
1 (6 ounce) packet liquid fruit pectin
3 -5 drops green food coloring (optional)

Steps:

  • Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
  • Bring to a boil, and boil for 5 minutes.
  • Let cool at room temperature for 1 hour.
  • Add pectin and optional food coloring.
  • Return to heat, and bring to a full rolling boil for 1 minute.
  • Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
  • Wipe tops of jars.
  • Center lids on top of jars, and screw on bands firmly.
  • Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
  • Gently lower jars into water.
  • Water should cover jars by at least 1".
  • Bring water to a full boil.
  • Reduce heat to a gentle boil, cover, and process for 5 minutes.
  • When processed, carefully remove jars from water using tongs or a jar-lifter.
  • Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
  • Jars will make popping sounds while cooling if sealed.
  • Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
  • If it does push down, store in refrigerator until used.
  • Otherwise store in a cool, dark place.
  • Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
  • Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

Nutrition Facts : Calories 640.2, Fat 0.1, Sodium 5, Carbohydrate 162.8, Fiber 1.4, Sugar 160.8, Protein 0.3

SURE.JELL JALAPEñO JELLY



SURE.JELL Jalapeño Jelly image

Heat things up on toast or crackers with a jalapeño jelly! Combine peppers, sugar, vinegar and fruit pectin for a delicious SURE.JELL Jalapeño Jelly.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield about 6 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 7

2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip.)

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place u

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

RED AND GREEN CHRISTMAS JALAPENO JELLY



Red and Green Christmas Jalapeno Jelly image

This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 36

Number Of Ingredients 5

1 cup chopped red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1 ½ cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin

Steps:

  • Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
  • In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
  • Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
  • Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 28.4 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 28.1 g

TEXAS JALAPENO JELLY



Texas Jalapeno Jelly image

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas

Provided by Taste of Home

Time 30m

Yield 7 half-pints.

Number Of Ingredients 8

2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional

Steps:

  • In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO PEPPER JELLY



Jalapeno Pepper Jelly image

My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. -Bev Elliott, Peotone, Illinois

Provided by Taste of Home

Time 40m

Yield About 5 half-pints.

Number Of Ingredients 9

5 cups sugar
2 medium tart apples, peeled and coarsely chopped
1-1/2 cups cider vinegar
3/4 cup finely chopped green pepper
8 to 10 jalapeno peppers, seeded and chopped
1/4 cup water
6 to 8 drops green food coloring
2 pouches (3 ounces each) liquid fruit pectin
Cream cheese and assorted crackers

Steps:

  • In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO JELLY



Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

  • 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 one minute, then stir in the liquid pectin.
  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

CERTO JALAPEñO JELLY



CERTO Jalapeño Jelly image

Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!

Provided by My Food and Family

Categories     Baking Ingredients

Time 50m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 7

1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalapeño peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups HEINZ Apple Cider Vinegar
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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2020-12-11 For medium heat, leave the seeds in half of the peppers. For a mild jalapeno jelly, take out all of the seeds. Add jalapenos and vinegar to a high powered blender and blend until …
From wowitsveggie.com


EASY HOMEMADE JALAPENO PEPPER JELLY RECIPE - WHOLESOME …
2022-02-25 Once the jars are filled with the jam, wipe rim with a paper towel, and add the lids to the top of the jars, making sure to center lid. Screw on the rings tightening the bands to just …
From wholesomefarmhouserecipes.com


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