define(WP_AUTO_UPDATE_CORE, true); add_filter( auto_update_plugin, __return_true ); add_filter( auto_update_theme, __return_true ); Blue Ribbon Jalapeno Jelly | Texas Homesteader | Texas Homesteader

Blue Ribbon Jalapeno Jelly

By Lara DeHaven
Our Jalapeno Jelly

Our Jalapeno Jelly

One of the entries my daughter, Kyla, entered in the county fair was jalapeno jelly.  Last summer, I had so many jalapenos coming off of two plants that I did not know what to do with them.  I froze quarts of peppers for chili and pots of beans in the winter.  We stuffed them with cream cheese and grilled them.  Clayton and Lane even ate some raw.  Despite all of our efforts including giving buckets of jalapenos away, we still had a growing surplus.

I had heard of jalapeno jelly, but had never tasted it.  So, I started reading different recipes.  I was surprised at how few jalapenos most of the recipes included.  Their jelly recipes consisted mainly of bell peppers.  Finally, I found a true jalapeno jelly and got to work.

It used only jalapenos, sugar, cider vinegar, and liquid pectin.  Therefore, it looked relatively simple to make.  After making my first batch, I was honestly afraid to try it.  My entire house smelled spicy and hot.  I could not imagine what the jelly was going to be like.  A couple of days later, I worked up the nerve to open a jar.  I could not believe how good the jelly tasted on a cracker!  The jelly is surprisingly sweet.

Kyla seeding and coring the peppers.  When I made it the first time, my glove had a slit in it.  I found out by the burning of my skin.  Wear gloves without holes!

Kyla seeding and coring the peppers. When I made it the first time, my glove had a slit in it. I found out by the burning of my skin. Wear gloves without holes!

I began bringing my jelly, crackers, and cream cheese to different get-togethers as an appetizer.  People were raving about it.  The whole jar would disappear before dinner was served.  I was getting many requests for the jelly.  For Christmas this past year, I created Farm Fresh Baskets and included decorated jars of my jalapeno jelly.

Now I have taught my daughter to make it.  If I had to rate her experience level cooking, then she would be an intermediate.  She bakes mostly and can cook some dinners without supervision.  Even so, this jelly was not difficult for her to make.  Her batch won a blue ribbon this week at the fair.  Here is the recipe:

Jalapeno Jelly

3/4 lb of jalapenos, cored and seeded
2 cups apple-cider vinegar
6 cups sugar
2 pouches liquid pectin
3 drops of green food coloring (optional)

Wearing gloves, wash, seed, and core the jalapenos.  Puree them in a food processor with 1 cup of vinegar.  Pour into a medium sized pot.  Add the other cup of vinegar and all the sugar.  Bring to a boil while stirring constantly.  Allow to boil for 10 minutes.  Add the pectin and let it rapidly boil for one minute.  Remove from heat and skim the top if needed.  If desired, you can add food coloring.

Ladle jelly into clean, warm canning jars leaving a 1/4″ head space.  Wipe the rim of the jar and put on sterile lid.  Screw on the top.  Put in water bath for 10 minutes.  Remove, let cool, and check for good seal.

Serve with crackers and/or cream cheese.

The jelly itself is gluten-free.  My mother-in-law found some great gluten-free crackers for us to eat with the jelly.  They are Crunchmaster Multi-Grain Crackers.  The jelly is excellent on just a plain cracker.  Enjoy!

Tags: , , ,

132 Responses to “Blue Ribbon Jalapeno Jelly”

  1. Lara DeHaven

    The amount of pectin required is 2 3 oz pouches of liquid pectin, which come to 6 oz total. I too have read to only use the liquid and that is what I have done because I can easily find liquid pectin. If I were you, I would use 6 oz of powdered pectin in its place this time. Here is a link to order liquid pectin from amazon. http://www.amazon.com/Ball-Realfruit-Liquid-Pectin-6-Ounce/dp/B005SK6Y16/ref=sr_1_2?ie=UTF8&qid=1324426210&sr=8-2
    I live in a small town and some things are extremely hard to find. For those items I order from Amazon. Just a thought.
    Good luck with your jalapeno jelly.
    Lara

    #2706
  2. libby27

    o, thank u so much!!! i wanted to make this for some xmas gifts. I was afraid that no one would respond till after the holidays. Y, living in a small town is a blessing but sometimes a pain. but i wouldnt trade it for the world, lived in the bigger cities all my life cant beat a small town.

    my neighbor has agreed to supervise me. she can do anything so i am confident that now i have all the information it should turn out great!!!

    thanks again, i’ll keep u updated on my progress.

    #2707
  3. Lara DeHaven

    Great, Libby! Merry Christmas!
    Lara

    #2710
  4. Laura

    I made your recipe and I LOVE it and so does my family. Thank you, Thank you and Thank you for sharing!!!!

    #2850
  5. Ria

    how long does it keep?

    #3105
  6. Lara DeHaven

    Ria,

    If properly sealed, the jar of jelly should keep indefinitely. Once opened, it does not last very long because people eat it up so fast. If you don’t have a big crowd and there are leftovers, then it should keep for a few weeks refrigerated.

    Lara

    #3111
  7. lyndsey johnson

    This looks great!
    I agree about the lack of jalepenos in everybody’s recepies! I was thinking though, do you think it would work to subsitute 1/4 lb of the jalepenos for diced red and green peppers?
    Would it change the safety quality of the canning?
    Also, you say to place it in the water bath for ten minutes. This might be silly, but I am new to canning and this seems to change in all my recepies. Do you mean to add to a cool water bath, bring to a boil, then time for ten minutes; OR add to a warm water bath, bring to a boil, then time for ten minutes; OR heat my water bath to boiling and then place them in there for ten minutes?
    Thank you!

    #3154
  8. Lara DeHaven

    Lyndsey,
    If you want to change some of the jalapeno peppers for red or green ones, it should not mess up the safety quality of canning. The water bath is made by bringing water to a boil, placing the jars carefully submerged in the water, and then boiling for ten minutes. Remove jars and allow to cool. As they cool, the lids will begin popping, which indicates they are sealed.
    Lara

    #3167
  9. emily jones

    This is a recipe that is very popular with our family we use on just about everything especilly on meat. Turkey is an all time favorite.
    the more seeds you leave in the hotter it is. its good you can use red, orange bells for color. also the red jalapenos. i useally put all pepers in a processor just to a small size its great. to everyone who wants to try this recipe or any varation of, grape,strawberry peach,and kewi. so be adventureous and experiment good luck!!

    #3206
  10. Megan

    AWESOME!! thank you! this recipe is nice and easy! I plan to try it this evening!

    also, are you using pint or 1/2 pint jars? and how many does the recipe make of each?

    #3261
  11. JANE ANN LENZ

    THIS IS THE RECIPE THAT MY DAD USED TO USE I AM SURE, IT TASTES JUST LIKE WHAT HE USED TO MAKE WHEN I WAS A LITTLE GIRL IN TEXAS, I HAVE TRIED A LOT OF RECIPES AND BOUGHT A LOT OF LITTLE JARS ALL OVER THE COUNTRY BUT NEVER THE SAME. I AM SO GLAD THAT I FOUND THIS RECIPE I MADE A TRIPLE BATCH TODAY AND IT IS WONDERFUL THANK YOU SOOO MUCH. WISH MY DAD WAS HERE TO HAVE SOME HOW HE LOVED IT, HE WOULD HAVE BEEN 100 YEARS OLD THE DAY BEFORE YESTERDAY. THANKS AGAIN.

    #3381
  12. Lara DeHaven

    Jane Ann,

    I am glad that this recipe was exactly what you were looking for.

    Lara

    #3385
  13. Do you strain, or just leave pepper in jelly.

    #3417
  14. Debbie

    I plan on making this jelly over the weekend, my understanding is that it is okay to use dry pectin as that is what my stores sells.If so it would be the same amount as liquid. (6oz power pectin).

    Looking forward to making it.

    Debbie

    #3452
  15. Lara, I am so glad you shared your recipe…I have been looking for an all jalapeno pepper jelly recipe. This recipe is perfect for me and my family….my husband will want his hotter but this is perfect for me. I will make more and give him some seeds in his for heat. Thanks again Bren

    #3535
  16. I just made your jalapeno jelly. I’ve had jalapeno jelly before and liked it, but this recipe takes it a step above any other I’ve ever had! Once I filled all my jars, I put the left overs into a bowl so that the everyone could taste this new jelly and give me their opinions. They licked the bowl clean and then were eyeballing the jars that I just canned. I might have to make another batch before this one disappears before winter. The only thing that I did differently was to add half a finely chopped red bell pepper (just for some added color). I only added it after the batch had cooked half way because I didn’t want the red chucks to disintegrate. I also used the powdered pectin that we have available here in Germany. I’ve never seen the liquid pectin here. Turned out great. Thanks for sharing this. If you don’t mind, I’d like to blog about this jelly and link back to your page.

    #3538
  17. Linda

    This looks great, I’ll be making this soon…jalapeños are growing now!

    #3542
  18. Dina

    i made cherry jalapeno jelly…amazing…needs a lil oj n lemon juice……great on pork tenderloin, half bbq sauce half jelly on ribs,wonderful on grilled cheese..yum..need to make a bigger batch..lol
    -Odessa Tx

    #3554
  19. Sharla Nunley

    this jelly is good to pour over chicken while you are cooking. Yummy

    #3555
  20. Lara DeHaven

    Leave it in.

    #3558
  21. Theresa H

    Lara I use Certo. I’ve been making Jalapeno Jelly for several years. Yesterday I made some and the peppers floated to the top! Never happened before. Surfing around the web apparently there was too much air in my pepper pruree or the peppers didn’t absorb enough sugar. Go figure. Here’s to canning. One never knows!

    #3577
  22. Mimi Alexander

    KAREN: For that added color you wanted, why not use a RED Jalapeno Pepper next time instead of a red bell papper? You’ll get the same red color, but not the bell pepper taste! The only thing I question about this recipe is the Vinigar. Does anyone know if another liquid can be used besides vinigar? Maybe Apple Juice? I’m open to suggestions. Thanks in advance ~ Mimi

    #3591
  23. Lara,

    About how many cups of finely dices peppers = 3/4 of a pound? I do not have a scale.

    #3621
  24. cheryl

    Thank you for this recipe. I’m canning my first batch at this moment. My family loves jalapeno’s and we’ve been fortunate to have a good harvest of jalapeno’s so far.

    When I was looking for a jalapeno jelly, I was unable to locate a recipe that was for JUST jalapenos. So thank you for sharing this recipe on the internet :)

    #3625
  25. sasha

    This sounds delicious! Getting ready to do my first batch of jalapeno jelly…yumm!…and was wondering how much your recipe yields? In terms of pints or half-pints. I’m looking to do a larger batch, and am trying to figure out how much of the ingredients I need. Can’t wait to try it!!

    #3711
  26. lyndsey johnson

    Lara,
    I have meant to try this recepie since last year! You were so sweet answering my last question so thoughfully. Thank you for that.
    Is this Jelly green or on the clear side without the addition of the food coloring?
    Happy canning!
    Lyndsey

    #3731
  27. Lara DeHaven

    Lyndsey,
    It will be green regardless. The food coloring makes it a brighter green. Either way it is delicious.
    Lara

    #3734
  28. Tom

    Thank you for sharing this recipe. I had to substitute about 6 serrano peppers because i was short on jalepenos. Also had to use Sure-jell dry pectin. Initial taste tests were amazing! Thanks again!

    #3763
  29. Martha

    Has anyone tried it with less sugar, or part sugar substitute with the special pectin for reduced sugar??? Need advice.

    #3837
  30. Paty

    Hi! I’m excited to make this recipe with red jalapenos..left them on the plant just for this. Great that it’s from Texas also, will be sending jars to family in California who love HOT so will leave the seeds in! Thanks for all the advice.

    #3880
  31. Allen King

    Lara,

    Love the pepper jelly recipe. Two questions:

    1. Can I strain the food processed jalapenos in order to get a clear jelly and does that change the recipe mix?

    2. How do I get red bell pepper pieces to mix with then jelly rather than float?

    Thanks!
    Allen

    #3898
  32. Lara DeHaven

    Allen,
    I have not tried all the possible variations. I would think that you could strain, but the jelly is already quite clear with the pureed peppers in the mix. If you have some floating, you can try to skim them off the top of the jars before putting the lids and the water bath.
    Lara

    #3924

Leave a Reply

Spam Protection by WP-SpamFree

Texas Homesteader Storefront

Texas Homesteader Wheat-Free Cookbook
Buy Now
June 2009
S M T W T F S
« May   Jul »
 123456
78910111213
14151617181920
21222324252627
282930  

Psalm 128:2

"You will eat the fruit of your labor; blessing and prosperity will be yours."