I am so excited to tell you that we made jalapeno jelly for Christmas and it was super easy! Follow along on our video as the Princess films and the Bestie helps make this beautiful “sweet with heat” jelly to go over cream cheese for Christmas and New Year parties!
Merry Christmas from Bloom Where You’re Planted!
How to make jalapeno jelly!
Recipe Type: Jelly, Sauce
Cuisine: American, Southern
Author:
Prep time:
Cook time:
Total time:
Serves: 6- 8oz jars
Beautiful in color & sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served on the top of cream or goat cheese.
Ingredients
- 1 1/2 cup finely chopped and seeded Red Bell Pepper
- 1 cup finely chopped and seeded Yellow Bell Pepper
- 1 1/4 cup finely chopped and seeded Green Bell pepper
- 1/4 cup finely chopped and seeded Jalapeño
- -We substituted some Caribean Habaneros & Pequin peppers for one of the bell peppers, so feel free to get creative with your peppers depending on how hot they are!
- 1 cup Apple Cider Vinegar
- 1.75 oz package powdered pectin
- 5 cups sugar
- 6 8 oz canning jars
Instructions
- Sterilize six 8oz canning jars and lids in boiling water.
- Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
- Stir constantly. Bring to a rolling boil. Remove from heat.
- Add sugar and place back on high heat. Return to a rolling boil for one minute.
- Remove from heat. Skim off any foam from top.
- Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
- Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
- Remove from heat.
- When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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