Jalapeno Jelly

Nothing can spice up a meal like some fresh, homemade jalapeno jelly. This sweet and spicy condiment is incredibly easy to make and is the perfect accompaniment to meats, crackers, breads, and cheeses.

this RECIPE

How to Make Jalapeno Jelly

1. Drain the liquid. Put the jalapenos and bell pepper on a cheesecloth and squeeze to remove excess liquid.
   
2. Add the ingredients. Add all the diced peppers, sugar, vinegar, lime juice and salt to a large pot.
   
3. Boil. Bring to a boil over medium heat, stirring frequently. Boil for 10 minutes.
4. Whisk. Whisk in the pectin and boil for one more minute.
5. Transfer. Transfer the jelly into sterile canning jars.
6. Wipe. Wipe the rims and put the lids on.
7. Store. Store in the refrigerator for up to 3 months.

How to Choose the Right Jalapenos for Jelly

When it comes to making Jalapeno Jelly, selecting the right jalapenos is key. Look for ones that are firm and plump, with a glossy appearance. Avoid any that are softened in some parts or are dimpled and discolored.

Is Jalapeno Jelly Spicy?

Jalapeno Jelly is indeed spicy, but there are ways to adjust the spice level based on your preferences. Also, jalapeno peppers are considered mild to medium spicy, so your results may vary.

It’s important to keep in mind that the seeds and membrane of the jalapeno contain the most heat, so if you want to make it less spicy, simply remove the seeds and inner membrane of the jalapenos.

Add These Spices to Jalapeno Jelly

• Cumin
• Coriander
• Garlic powder
• Onion powder
• Smoked paprika
• Cayenne
• Curry powder

Homemade Jalapeno Jelly

Homemade jalapeno jelly is incredibly easy to make and is the perfect accompaniment to meats, crackers, breads, and cheeses.

Prep Time: 5 minutes mins

Cook Time: 16 minutes mins

Total Time: 21 minutes mins

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Ingredients 

• ▢ 1 ½ cups bell pepper, finely diced
• ▢ 1 pound jalapenos, seeded and finely diced
• ▢ 5 cups granulated sugar
• ▢ 1 ¼ cups white or apple cider vinegar
• ▢ ¼ cup lime juice
• ▢ 3 ounces Certo liquid fruit pectin or 6 tbsp powdered pectin
• ▢ 1 tsp salt

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Instructions 

• Put the jalapenos and bell pepper on a cheesecloth and squeeze to remove excess liquid.
• Add all the diced peppers, sugar, vinegar, lime juice and salt to a large pot.
• Bring to a boil over medium heat, stirring frequently.
• Boil for 10 minutes.
• Whisk in the pectin and boil for one more minute.
• Transfer the jelly into sterile canning jars.
• Wipe the rims and put the lids on.
• Store in the refrigerator for up to 3 months.

Notes

Can I Make Jalapeno Jelly Less Spicy?

Yes, definitely, there are ways to lower the spice level. One simple trick is to remove the seeds and inner membrane from the jalapeno before using it in the recipe.

Another option is to add more sugar or honey to the jelly mixture to balance out the heat.

How Long Does Jalapeno Jelly Last?

When stored properly, Jalapeno Jelly can last for up to 3 months in the refrigerator. However, you can also freeze Jalapeno Jelly if you would like to keep it longer. Split the Jalapeno Jelly into individual servings and store them in an airtight container. Jalapeno Jelly can last for 3 to 6 months in the freezer, though the spice level may not be as intense.

Do note that it’s normal for the heat of the jalapeno will decrease over time, but the jelly should still be perfectly safe to eat since it contains vinegar and sugar that act as natural preservatives.

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