Every year my mom makes this yummy jalapeno jelly. This isn’t a spicy or hot jelly, even though jalapeno is right in the name. I promise this is sweet and delicious! She makes it up in a large batch and we eat it year round. She even gives it as gifts for Christmas. We eat it on everything from omelets to hamburgers. We mix it with cream cheese for a cracker spread. I wouldn’t put it on toast or a PB&J but just about anything you want topped with a zippy sweet jelly you could use this.
This jelly is perfect to make over the summer when you can buy peppers for really low prices at farmers markets, but there is nothing in this that can’t be purchased year round. Don’t be intimidated by the idea of canning this jelly. You don’t need a pressure cooker or even cook them on the stove for that matter, simply seal them and turn them upside down. I have no canning experience and this turned out fine for me. This jelly is so good and I promise one afternoon of making this will please your taste buds for the rest of the year!
Yield: 15 cups
Time: 45 minutes prep, 24 hours to seal
- 15 – 8oz jelly jars
- 1 1/2 c fresh jalapeno, chopped (roughly 9 – 4″ peppers)
- 1 1/2 c green bell pepper, chopped (roughly 2 med peppers)
- 2 c red bell pepper, chopped (roughly 2 really large red peppers)
- 3 c vinegar
- 13 c sugar
- 3 packages of 6oz liquid pectin
- optional: red or green food coloring
- Step 1
Wash and clean all jars. Heat and keep warm. I do this by running my jars through the dishwasher and heat drying them while I prepare the jelly, so that they are still nice and hot when I fill them.
Wash all peppers. Remove the seeds and chop into chunks. Place chopped and measured peppers in a food processor or blender in small batches. Blend until small pieces remain.
- Step 2
Combine peppers, sugar, and vinegar in a large heavy saucepan. Bring to a boil. Add liquid pectin and return to a boil. Boil for one minute stirring constantly. Remove pan from heat. Add food coloring if desired. Let pan sit for one minute.
- Step 3
Pour jelly into the hot jelly jars. Clean the rim before putting the lids and rings on. Flip each jar upside down onto a clean towel. Allow jars to sit undisturbed for 24 hours to seal. They should make a ‘pop’ when they seal and the lid will no longer ‘click’ when pushed down, it will remain firm. If for some reason any jars did not seal, refrigerate them and use them first. Store remaining jars in your pantry until needed.