The Black Lakes in Canada are where this jalapeo jelly recipe originated. It is the finest food I have ever tasted and is really simple to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 32 |
| Yield: | 2 (8-ounce) jars |
Ingredients
- 1 large green bell pepper
- 12 jalapeño peppers
- 1 ½ cups apple cider vinegar
- 1 pinch salt
- 4 ¼ cups granulated sugar
- 4 ounces liquid pectin
- 4 jalapeño peppers, seeded and finely chopped
Instructions
- Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
- Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
- Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
- Stir in remaining finely chopped jalapeño peppers and ladle into sterile jars leaving 1/4-inch headspace.
- Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.
Reviews
We have been using this recipe for years, and it’s amazing!! It doesn’t matter how many jalapeños you use, or if you don’t measure quite right.. the jelly still comes out delicious every time. I only use 4 cups of sugar per serving, but basically everything else is the same. Everyone dies for this jelly when we make it and give out to family and friends :)) When I make a “red” batch -I also add cayenne and hot banana peppers.. which gives extra kick and a unique flavor. I always make in bulk… so usually making 10 or more servings …and it’s fabulous every time!
Seriously, people are waiting in line for a second round of JPJ gifts! I upped the heat ante by adding a seeded serrano chili. I think in the future I am going to try adding some fruit, like pineapples or peaches and thinking about a batch with mint and lime. Thanks for a superlaunching-off place!!
This a big hit with all, I have peope lining up for this when i make it!
Excellent flavor. I made it as written, except that I used powdered pectin. After simmering the peppers, I had 1 1/2 cups of liquid. I imagine that it varies according to how juicy the peppers are. From there, I followed the method given on the pectin box. I ended up with 9 quarter pint jars and a couple of ounces of overage which we devoured with cheese and crackers.
Super easy and tasty. This will become a new staple at my house
I followed the basic recipe. I roughly chopped my peppers and simmered for 30 mins. (due to other projects and getting distracted). Had to dilute cider with 1/3c of water to make the full cup. I had 3oz of liquid pectin so I added a half of a pack of powder (boiling another minute or so). I removed the membrane but left the seeds in the 4 diced peppers (we like the kick).. Surprisingly…. It all turned out perfect.
This is super delicious. I just wish there was more pepper flavor somehow. Maybe next time I’ll use more jalapeños so it’s more concentrated? Either way, definitely adding to my recipe book. It might be a great Christmas present.
This made 4-8oz jars for me and I followed the directions the way they are except I only added 4 cups of sugar. This is good, but mine turned out pretty hot, so I will scrape out more seeds in the next batch. Oh,I did add a drop of red food coloring and love the color for Christmas gifts.
The first time I made this I removed most of the seeds and it was a nice mild flavor. The second time, I left most of the seeds in and this batch has a kick! Both times I ended up with more like 2 cups of liquid. I used 6 1/4 cups of sugar and 2 pouches of liquid pectin (3 oz each). Definitely should have used a bigger pot to boil in!
no changes. Came out perfect. Family all love it. Ritz crackers, cream cheese and a little jelly on top. Delicious!
Easy recipe! Have made this before with a different recipe. Made the Jalapeno batch then redid a batch using yellow peppers and banana peppers. We sampled the goods and delish!
I have made this numerous times and find it delicious. Everyone wants my recipe. I do add different flavors of jello sometimes to change it up a bit.
Delicious!! Instead of chopping the jalapeños for the last stage, I diced them in the beginning. Added a few more jalapeños for extra heat. Thank you for sharing!
I made this twice so far. Very good. I did not strain the jelly though. I skipped that step altogether. I left the peppers in my jelly. No straining. I love the way it looks and it is really good. I put it on hamburgers and it is delicious on toast too. This is a really easy recipe and so delicious!!! Hope you enjoy it as much as I do!! I also have to make this every year because my friends and family look forward to getting their homemade jalapeño jelly from me!! Hint: makes great gifts!!
This turned out KILLER!! I took a star because it yielded nearly double what said it would. I had to throw a bunch of this delicious jelly away because I didn’t have enough jars!!
It is great!!! I love making this jelly!!
I love this delicious jelly! I took another reviewers suggestion to add more sugar. because my peppers were huge, I added 5 ½ cups of sugar to get the taste balanced. Also I took the suggestion to stir in a Tbsp of butter (because, butter, yum.) when adding the certo to keep the bubbles down, then simmer for 3 to 5 minutes so it ‘jells beautifully’. It’s wonderfully sweet with a very spicy after kick. I could eat an entire jar with crackers … or a spoon lol. Thank you for sharing your recipe. PS this was first my time making jelly and it was so fun and easier then expected.
It was a lot easier then i thought, Everyone loves it. Thank you
Best jalapeño jelly ever! Comes out perfect every time. I use the jalapeños from my garden so I sort of judge how many to use by the size. Depending on how many I use it will either come out as a jam or jelly. Everyone devours it either way!
I made this jelly four years ago and totally forgot about it. I opened a jar recently (having come across it when my husband asked me to get a jar of pickled jalapenos from our pantry for a salad). I am so head over heels fond of this recipe. It is wonderful on anything. It can be said that I have a little bit of English muffin with this Jalapeno Pepper Jelly. A “must try” for the Jalapeno Pepper Jelly lover in you! Maggie from Oregon
very easy