Sweet & Spicy JalapeƱo Pepper Jelly Recipe
Sweet & Spicy is one of my favorite flavor combinations and BallĀ®ās JalapeƱo Pepper Jelly Recipe captures both of those flavors perfectly! Serve this delicious jelly with cream cheese on a toasted bagel for a flavorful way to start your day.
When it comes to JalapeƱo Jelly, it was love at first bite. And of course, I wasn’t satisfied by purchasing it, I had to learn how to make it at home too.
How to Make JalapeƱo Jelly
Like with all canning recipes, gather your supplies and get started by washing your jars, lids and bands. Then get your water bath going and let your jars hang out in the simmering water while you do the restā¦
This recipe yields 5-6 half pint jars of JalapeƱo Jelly, which works out perfectly since I had just enough leftover from my 12 Pack of BallĀ® Canning jars after making a batch of BallĀ®ās Easy Tomato Bruschetta in a jar last month!
I’m loving my new BallĀ® Utensil Set, it’s a convenient solution for the existing canner (like me!!) who is looking for replacement utensils. The set contains a Jar Lifter, Canning Funnel, and a Bubble Remover/Headspace Tool.
Then you’ll want to get those peppers cleaned and chopped but I need you to PROMISE me to always wear gloves when you are handling hot pepper, OK??
The one time that I didn’t I got sever pepper burns on my hands that lasted nearly 24 hours. If you don’t think it’s a real thing, google it. Trust me you do NOT want pepper burns.
Next in a large pot or dutch oven add your sugar…
Blend together your chopped jalapeƱo peppers with 1/2 of the apple cider vinegar. You want a coarse puree; not completely liquid but not big chunks. Then add it to the pot.
Add the rest of the apple cider vinegar
Bring it all to a boil for 10 minutes, stirring frequently.
What makes the jelly set into that perfect jelly-consistency is pectin. In this recipe we’re going to use the BallĀ® Real Fruit Liquid Pectin.
Add the pectin, making sure to throughly squish it all out of each pack. Then boil for 1 more minute.
Carefully ladle the hot jalapeno jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars of Jalapeno Jelly in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and place on a towel or wooden cutting board. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
What’s the Best way to Eat JalapeƱo Jelly?
Now that you have beautiful jars of Homemade JalapeƱo Pepper Jelly, you’re probably wondering what the best way to eat it is, right??
My favorite way is with whipped cream cheese on a grain-free paleo bagel or toasted gluten free bread.
It really is a magical combination of flavors that works for breakfast, lunch or an anytime snack! And would be adorable served on a personalized cutting boards!
But I must caution you, the JalapeƱo Jelly highly addictive.
It will test your will power to not indulge in seconds!
JalapeƱo Pepper Jelly Recipe is also delicious included on a charcuterie board or as a glaze for salmon.
How do you like to enjoy JalapeƱo Jelly?? Comment with your suggestion!
Yours in Health,
This post is sponsored by BallĀ® Fresh Preserving BallĀ® Fresh Preserving, all opinions are my own. #BallProudlyHomemade
JalapeƱo Pepper Jelly Recipe
Equipment
- 5 – Half-Pint canning jars w/2 part lids
- Ball Utensil Set for Canning
- Large pot or water bath canner
Ingredients
- 12 oz. jalapeƱo peppers about 12 med
- 2 cups cider vinegar divided
- 6 cups sugar
- 2 3- oz pouches of BallĀ® RealFruitā¢ Liquid Pectin
Instructions
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- PURĆE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purĆ©e.
- COMBINE purƩe with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- ADD BallĀ® RealFruitā¢ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
