Jalapeño Jelly
A little sweet, a little spicy, and a whole lotta tasty, this easy Jalapeño Pepper Jelly recipe is liquid and powdered pectin free, making it less scary for canning virgins like me! Preserve your bumper crop of late summer chiles in this simple pepper jam and enjoy the bounty of your garden all year long.
Servings: 48
Ingredients
- 6 jalapeños roughly chopped
- 1 bell pepper roughly chopped
- 2 fresno chile peppers (optional) roughly chopped
- 1 green apple cored and cut into chunks
- 1/2 cup vinegar
- 1 cup sugar
Instructions
- Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
- Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
- Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.
Notes
- If you would like a mild jelly, remove the seeds and membranes from chile peppers and omit the fresnos.
- Makes 6 (4-ounce) jelly jars
- Store in an airtight container in the refrigerator for up to 1 month.
- Freeze for up to 6 months, leaving space in the jar for expansion.
Nutrition
Serving: 0.5oz | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 1mg