Jalapeno Jelly Recipe Canning

Jalapeno jelly recipe for canning! Did you have a bumper crop of jalapenos this year? The hot summers are great for growing hot peppers. We love jalapenos around here, we use them as a garnish.

Jalapeno jelly is one of my favorite things to make for our house and as gifts. This jalapeno jelly recipe is an easy canning recipe, great for beginners!

Jalapeno Jelly Recipe for Canning

A little hot and a little sweet, you’re going to love this jelly! My favorite way to enjoy it is on a crispy cracker, covered in chevre and then topped with the sweet and spicy jelly. The trick is trying not to eat the entire jar in one sitting!!!

Beginner’s Guide to Making Chevre Cheese at Home

What is Jalapeno Jelly?

This homemade jalapeño jelly is a blend of sweet and spicy flavors. It is wonderful on cheese and crackers but can also be used an a condiment for burgers and sandwiches or as a glaze for meat.

Can I skip the sugar in jalapeno jelly?

If you are planning to can this jelly I would not recommend changing the ingredients in any way. Not only does the sugar give the jelly a sweetness, it also acts as a preservative.

How do I make this jalapeno jelly recipe less hot?

If you want a more mild spicy flavor leave out all the seeds from the peppers. If you want a tad more heat include half the seeds or even a quarter. Only use all the seeds if you want the full heat, and hot jelly!

Which canning method do I use for jalapeno jelly?

I will be showing you how to can this recipe using the water bath method. You do not need to can this using pressure canning.

Common Canning Mistakes & How to Fix Them

Do I need to add food coloring?

Absolutely not. I know other recipes have you add green or red food dye but I think the natural color is wonderful. Skip it.

What else can I make with my jalapenos?

Oh, I’m so glad you asked! Here are some of my favorite recipes that use jalapenos.

• Super Easy Pickled Jalapenos (no canning required)
• Peach Salsa Recipe Fresh and Delicious (add in for a spicier version)

What’s the best way to store canned jelly?

According to the National Center for Home Food Preservation, jelly should be stored in a cool, dark, dry place, between 50-70°F. It should be good for at least a year.

Once opened you want to keep your jalapeno jelly in the refrigerator and use 4 weeks or less. Do not use if you see mold growing in the jar.

For more on storing and using canned jams and jelly see the National Center for Home Food Preservation article.

Jalapeno Jelly Recipe: Water Bath Method

Ingredients:

• 8 medium jalapeno peppers
• 4 cups granulated sugar
• 1 ¼ cup apple cider vinegar
• Juice from three small limes
• 1 teaspoon salt
• 1 package powdered pectin

Equipment:

• Water bath canner
• Small food processor
• 4 four-ounce glass canning jars
• Jar lifter
• Canning funnel
• Regular kitchen equipment (pot, wooden spoon, knife, etc).

Instructions:

PLEASE USE RUBBER GLOVES FOR CUTTING PEPPERS & REMOVING SEEDS… trust me you don’t want to have burning skin for hours after this.

Fill water bath canner and place wire rack on the bottom.
Add jars to begin sterilizing process. Bring water to simmer and add lids.

Meanwhile, cut off tips and ends of jalapeno peppers.
Cut peppers lengthwise and remove seeds and fiber from inside of peppers.

Place jalapeno peppers in food processor. Pulse until you have a puree.

Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
Mix until dissolved.

Add in pectin and bring mixture to a boil.
Cook at a rolling boil for 4 minutes.

Remove jars from water bath taking care not to touch the rim or inside of jars.

Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.

Place lids on jars of jelly, taking care not to touch the lid with your hands.
Return to water bath and process for 5 minutes.
Remove jars from water bath and let cool completely.

Jelly Setting may take 24-48 hours to gel.
Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

I hope you love and enjoy this simple water bath canning recipe for jalapeno jelly. Remember it makes a fantastic gift with some fancy crackers and homemade cheese!

Here is the printable recipe for you!

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Jalapeno Jelly Recipe Water Bath Canning Method

Course Condiment

Keyword Jalapeno Jam, Jalapeno Jelly, Pepper Jelly

Ingredients

• 8 medium Jalapeno Peppers
• 4 cups Granulated Sugar
• 1 ¼ cup Apple Cider Vinegar
• Juice from three small limes
• 1 tsp Salt
• 1 package Powdered Pectin

Instructions

1. Fill water bath canner and place wire rack on the bottom.

2. Add jars to begin sterilizing process. Bring water to simmer and add lids.

3. Meanwhile, cut off tips and ends of jalapeno peppers.

4. Cut peppers lengthwise and remove seeds and fiber from inside of peppers.

5. Place jalapeno peppers in food processor. Pulse until you have a puree.

6. Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.

7. Mix until dissolved.

8. Add in pectin and bring mixture to a boil.

9. Cook at a rolling boil for 4 minutes.

10. Remove jars from water bath taking care not to touch the rim or inside of jars.

11. Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.

12. Place lids on jars of jelly, taking care not to touch the lid with your hands.

13. Return to water bath and process for 5 minutes.

14. Remove jars from water bath and let cool completely.

15. Jelly Setting may take 24-48 hours to gel.

    Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.