Jalapeno Jelly Recipe


Preserving Method: Water Bath Canning

  1. 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.
  2. PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
  3. COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
  4. ADD Ball® RealFruit Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
  5. 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.
  6. 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.
Jalapeno Jelly Recipe | Jalapeno Recipe - Ball® Fresh Preserving is rated 4.5 out of 5 by 38.
Rated 5 out of 5 by from My go-to Pepper Jelly Recipe I have played with and tweaked this recipe several times and have never been disappointed with the quality. I have used Hatch chiles, serrano chiles, habanero, jalapeno, Anaheim, etc, and they always come out absolutely perfect. People love getting these as gifts as well, it's so good. This is my favorite recipe and I will never deviate!
Date published: 2016-10-28
Rated 5 out of 5 by from Delicious, perfect with crackers and cream cheese I made this using 2/3 "no heat" jalapenos and 1/3 regular jalapenos. I didn't de-seed or de-membrane them and the heat was about perfect. Recipe made 6 half-pints with about 1/2 cup left over (which we are happily eating on crackers with cream cheese!). Pretty green color, without added food coloring. Will definitely make again...maybe even make more today!
Date published: 2016-09-23
Rated 5 out of 5 by from 7 1/2 half pints I weighed the peppers after removing seeds and stems. I left seeds in two peppers for a little heat. I followed the recipe exactly and I ended up with 7 1/2 half pints instead of 5. Not complaining, just wonder what I did differently. And its plenty hot.
Date published: 2016-09-14
Rated 5 out of 5 by from Pepper Jelly I made this recipe per instructions except I used banana peppers instead of jalapeños because I had a lot of them from my garden. This recipe turned out great and I made 5 8oz jars with it. It has a little bit of kick to it which pairs nicely with the sweetness.
Date published: 2016-09-13
Rated 5 out of 5 by from great recipe! hot but not overpowering i found that 2 packs of pectin made it a little to thick for me, so i made a second batch using 1 package of pectin which gave it the perfect consistency for me , i also added a handful of blackberries and strawberries.
Date published: 2016-09-06
Rated 2 out of 5 by from Don't love it.. I made this thinking it would be spicy, the title implies that in my opinion. It has zero kick to it. Also it is extremely thick, like think gummy bear consistency. I can barely stick a spoon in the jar! I'm hoping ball can chime in with tips for a redo ...
Date published: 2016-08-31
Rated 5 out of 5 by from great recipe First try worked great. Tried it this morning, I used the powder Pectin taste great. jars sealed as expected. have given some out the rest on the shelve thank you for the help.
Date published: 2016-08-24
Rated 5 out of 5 by from Love Jalapino We love this recipe my son loves jalapeño jelly on just about everything.. We will continue to use for years to come.. Thank you
Date published: 2016-08-22
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