Sweet & Spicy is one of my favorite flavor combinations and Ball®’s Jalapeño 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.
This post is sponsored by Ball® Fresh Preserving Ball® Fresh Preserving, all opinions are my own. #BallProudlyHomemade
When it comes to Jalapeño 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 Jalapeño 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 rest…
This recipe yields 5-6 half pint jars of Jalapeño Jelly, which works out perfectly since I had just enough leftover from my 12 Pack of Ball® Canning jars after making a batch of Ball®’s Easy Tomato Bruschetta in a jar last month!
I’m loving my new Ball® 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 jalapeño 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 Ball® 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 Jalapeño Jelly?
Now that you have beautiful jars of Homemade Jalapeño Pepper Jelly, you’re probably wondering what the best way to eat it is, right??
It really is a magical combination of flavors that works for breakfast, lunch or an anytime snack!
But I must caution you, the Jalapeño Jelly highly addictive.
It will test your will power to not indulge in seconds!
Jalapeño Pepper Jelly Recipe is also delicious included on a charcuterie board or as a glaze for salmon.
How do you like to enjoy Jalapeño Jelly?? Comment with your suggestion!
Yours in Health,
Jalapeño Pepper Jelly Recipe
- 5 - Half-Pint canning jars w/2 part lids
- Ball Utensil Set for Canning
- Large pot or water bath canner
- 12 oz. jalapeño peppers about 12 med
- 2 cups cider vinegar divided
- 6 cups sugar
- 2 3- oz pouches of Ball® RealFruit™ Liquid Pectin
- 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.
- PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
- COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- ADD Ball® RealFruit™ 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.