One of my favorite snacks in the whole world is jalapeno jelly over cream cheese with crackers. At work every November we have a boutique (last year I sold cake pops) and I bought some jalapeno jelly from a lady there. I think it was Nate’s first time eating jalapeno jelly over cream cheese with crackers, but he quickly loved it.
Jalapeno Jelly is probably good on meats too, but I’ll be honest I’ve never tried it (yet!).
This recipe make four half pint (8 oz) jars of jalapeno jelly. The jelly is very thick and jelly-ey, but its sooo good. We already ate some on crackers with cream cheese and it was delicious.
I based the recipe off of this recipe I found on Tasty Kitchen.
1/2 cup jalapenos, seeds removed and finely diced (add the seeds if you want spice in a cheesecloth that you will remove)
1/4 cup bell pepper, seeds removed and finely diced (I used green)
1 cup apple cider vinegar
3 cups sugar
1 envelope liquid pectin (3 oz)
4 8 oz canning jars
1. Prepare canning jars and lid according to manufactures instructions. This usually means boiling them in hot water for a few minutes. Remove them from the water when done.
2. In a large pan combine the peppers, vinegar and sugar. Heat to medium and stir occasionally until the sugar is dissolved.
3. Increase the heat to medium high and bring to a full boil. Stir constantly.
4. Once the mixture is boiling a lot, pour in the pectin.
5. Bring the mixture to a boil again and boil for 1 minute. Remove from heat.
6. Pour mixture into the 4 jars, leaving about 1/2 inch head spice. Wipe off any drips.
7. Add the lids and screw bands to the jars.
8. Put jars in boiling water for 10 minutes (or more based on altitude – we did 20)
9. Remove from canner when done and place on a towel.
10. Wait for the pop to make sure the cans were processed correctly.
11. After a bout 15-30 minutes flip the jars over to distribute the jelly while cooling (Don’t leave the jars flipped as the jelly will get thick at the top of the jars and won’t fall down – trust me).
Enjoy this jalapeno jelly on steaks, chicken, or my favorite with cream cheese and crackers!
Would someone like making this and sending it to Poland? 🙂
It is wonderful on meat.
I PURCHASED POWDERED PECITIN BY MISTAKE. CAN I CONVERT THE RECIPE TO USE IT?IF SO, HOW MUCH WOULD I USE?
Aimee Berrett says
Darla, I found a blog where she did an experiment using both to see the difference. Here is the site: http://foodbycarrie.blogspot.com/2012/07/jalapeno-jelly-8-half-pint.html
But for quick understanding with my recipe you should be able to use 3 TBS powdered pectin instead of the liquid pectin. However, in cooking you add the pectin to the mixture with all the ingredients EXCEPT the sugar. Once boiling add sugar and stir until dissolved. Bring to a rolling boil for 1 minute and then remove from heat. Process the same way. Good luck! I hope it turns out for you!
Averie @ Averie Cooks says
I have a couple recipes for hot pepper jelly on my site but they both use red peppers as well as jalepenos. Your jelly looks PERFECT!
emily debry says
Yum love all kinds of jelly will have to try
You know I love me some pepper jelly!!! Mmm mmm good!!
Jesseca Hallows says
If you want to just bring some of this over to my house today… that would be ok. I might be willing to trade you some chocolate cupcakes… just sayin’,
Aimee Berrett says
Move to Utah County and I’d totally take you up on that. I could definitely go for some chocolate cupcakes today!
I feel bad. My friend made us jalapeno jelly for Christmas and it’s still sitting in the cupboard! I have to try it ASAP, this looks really good~
Aimee Berrett says
My husband was a little hesitant about it at first, but now he loves it more than I do. You definitely need to give it a try!