Description
This homemade Jalapeño Jelly is the perfect balance of sweet and spicy, making it a great addition to toast, cheese platters, and glazes for meats. Simple to make and bursting with flavor, this jelly is a must-try for spice lovers!
Ingredients
Scale
- 1 cup chopped jalapeño peppers (seeds removed for less heat) 🌶️
- 1 cup chopped bell peppers (red, green, or a mix) 🫑
- 6 cups granulated sugar 🍚
Instructions
1️⃣ Prepare the Peppers:
- Wash and chop the jalapeño and bell peppers. Remove seeds for a milder jelly.
- Pulse in a food processor until finely chopped.
2️⃣ Cook the Jelly:
- In a large saucepan, combine chopped peppers and sugar.
- Heat over medium-high and stir until the sugar dissolves.
3️⃣ Boil & Simmer:
- Bring to a rolling boil for 3-5 minutes, stirring constantly.
- Reduce heat and simmer for 10-15 minutes until slightly thickened.
4️⃣ Cool & Transfer:
- Remove from heat and let the mixture cool slightly.
- Pour into sterilized jars and seal tightly.
5️⃣ Set & Store:
- Allow jars to cool at room temperature before refrigerating.
- Store in the fridge for up to 3 months, or freeze for 6 months.
Notes
- For spicier jelly: Keep some jalapeño seeds or mix in hotter peppers.
- For a smoother texture: Strain out pepper bits before pouring into jars.
- For long-term storage: Use the canning method to keep for up to 12 months
- Prep Time: 10 minutes
- Cook Time: 20 minutes