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 4.4 out of 5 by 56.
Rated 5 out of 5 by from Jalapeño Jelly I have been making jalapeño jelly for years and always used recipe that I had to strain through cheese cloth. Tried the Ball RealFruit liquid pectin recipe and love it. Quick and so easy, followed it exactly and jelly turned out perfect. Will be using this from now on.
Date published: 2017-12-22
Rated 5 out of 5 by from never failed Been making this jelly for years, even my "I hate hot peppers" friends ask for more than one jar. Easy to make & has never disappointed.
Date published: 2017-11-10
Rated 5 out of 5 by from Great with cream cheese This is an easy recipe and is great on crackers with cream cheese!
Date published: 2017-10-09
Rated 3 out of 5 by from Not Exactly as described My family and I love the flavor of the recipe and I followed the directions for the jalapeño jelly exactly as describe, but it came out more like syrup than jelly. I will be tweaking the recipe and will probably add twice the amount of pectin the next time to make sure it sets up properly as jelly.
Date published: 2017-10-07
Rated 5 out of 5 by from 1st time was a charm This was my first time making jelly and I followed the recipe exactly. I put the peppers and the 1 cup of Braggs cidar apple vinegar in the vita-mix until it was liquefied. I watched how long to bring to a boil and once I put the liquid pectin I boiled until I couldn't stir down. It set perfect and it taste perfect. I bought the book so I look forward to trying more recipes.
Date published: 2017-10-05
Rated 5 out of 5 by from Versatile pepper jelly recipe! I've been using this jelly with whatever peppers I'm getting from my garden any given year. This year I even tried it with some Hatch peppers! Liquid pectin recipes seemed to be the easiest to set properly when I was first starting, and this is no exception. Easy and fun- just be careful to wear gloves when handling hot peppers!
Date published: 2017-09-24
Rated 1 out of 5 by from Too much vinegar! I grew my own jalapenos for the first time this year, and I feel like I wasted them with this recipe. All you can taste is vinegar. I'm going to search for a recipe with less vinegar. I've never had a bad experience with Ball recipes, so I was surprised by this.
Date published: 2017-09-20
Rated 5 out of 5 by from Great tasting What an ease to make this I have doubled this three times in the last couple of weeks. Great stuff with little fuss.
Date published: 2017-09-13
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