Sweet, spicy, and colorful, this jalapeño jelly recipe adds a little kick to biscuits, bread, chips, and more!
Keyword canning, Dr. Pepper, jalapeño, jam, jelly
Prep Time 35minutes
Cook Time 25minutes
Total Time 1hour
Author Stacey aka the Soccer Mom
12Fresh jalapeñosStem removed & de-seeded
1Red bell pepperDeveined & de-seeded
2cupsApple cider vinegardivided
3ouncesLiquid pectin1 typical pouch
Wash jars, lids, and rings.
Bring a large stock pot of water to boil for canning. When water is hot, but not quite boiling, fill your jars with the warm water and set on a dish towel on the counter. This keeps the jars warm while you prepare your jelly.
Add de-seeded and deveined peppers to food processor with 1 cup vinegar and fine chop.
Pour pepper puree into a large pot with remaining cup of vinegar and sugar. Bring to a boil and cook for 10 minutes, stirring frequently so the liquid does not boil over. Skim off excess foam.
After cooking 10 minutes, stir in the liquid pectin and boil hard for 1 minute, then remove from heat.
Pour jelly mixture into jars, leaving 1/4" headspace. Wipe rim of jars clean with a damp cloth. Place the lid on top and twist the ring on so that it is tight enough to keep the lid secure, but not super tight.
Use canning tongs to lower the filled jars into the pot of boiling water. Process for 10 minutes.
Use canning tongs to remove the jars from boiling water. Carefully place on a wooden cutting board or countertop that is covered with a dish towel (never a hard, cold surface).
As the jars seal, you'll hear the lids pop. If there are any that do not quickly seal on their own, you can gently press to encourage them to pop. If any lids do not seal, those jars must be kept refrigerated.
Allow jars to sit undisturbed for at least 24 hours. This gives the jelly ample time to set up.
After 24 hours, twist rings as needed to secure firmly. Be sure to label so you know what is in your jars and when the batch was made!
Nutrition information is an estimate only, based on 10 servings per jar. Recipe makes six 8-ounce jars.