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Jalapeño Jelly

This easy Jalapeno Jelly Recipe is the perfect holiday appetizer! Quick and easy to make and great served over cream cheese with crackers!
Course Appetizer, Snack
Cuisine American
Keyword appetizer, crackers, dip, jalapeno, jam, jelly
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 45 minutes
Servings 36 servings
Calories 90kcal
Author Jesseca

Ingredients

  • 1 green bell pepper
  • 12 fresh jalapeno peppers divided
  • cups apple cider vinegar
  • 1/8 teaspoon salt
  • 4 cups granulated sugar
  • 4 oz liquid pectin

Instructions

  • Remove the stem and seeds from the bell pepper. Add to a high powered blender or food processor.
  • Remove the stems from the jalapenos. Add to the blender. Pulse 3 to 5 times or until the peppers are diced finely.
  • Pour the peppers into a large pot. Stir in the apple cider vinegar. Bring to a boil. Reduce the heat and simmer 15 minutes.
  • Stir the sugar and salt into the pan. Increase the heat to medium high and bring to a full boil. Stir in the pectin and cook 3 additional minutes.
  • Pour into clean jars. Process the jars or store in the refrigerator and eat immediately.

Notes

For a less spicy version, remove the seeds from the jalapenos before adding to the blender.
Thank you to the commenter who shared that this recipe gets about 9- 4oz jars of jelly.

Nutrition

Serving: 2tablespoons | Calories: 90kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 9mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 63IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 0.1mg