Go Back
–+ servings
Sweet Spicy Jalapeno Pepper Jelly Recipe
Print Recipe
5 from 3 votes

Jalapeño Pepper Jelly Recipe

Sweet & Spicy is one of my favorite flavor combinations and my 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.
Servings: 5 half-pint jars

Equipment

  • 5 - Half-Pint canning jars w/2 part lids
  • Ball Utensil Set for Canning
  • Large pot or water bath canner

Ingredients

  • 12 oz. jalapeño peppers about 12 med
  • 2 cups cider vinegar divided
  • 6 cups sugar
  • 2 3- oz pouches of Ball® RealFruit™ 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.
  • 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.

Notes

A little jar-side reality check: I’m sharing my kitchen experience here, not a food-safety laboratory’s seal of approval. For pantry storage, use a current, research-tested recipe and follow its exact ingredients, acidity, jar size, headspace, canner type and altitude-adjusted process. A family tradition or a sealed lid does not establish safety. Improper canning can cause botulism, and you cannot reliably see, smell or taste the toxin. Read the CDC’s home-canning guidance before you begin.
Use the current tested pepper-jelly formula from the original preservation source, including its specified pectin, sugar and acid quantities and altitude-adjusted processing. Do not make arbitrary low-sugar or ingredient substitutions for shelf-stable storage.