Jalapeño Jelly
A quick and easy jalapeño jelly with the perfect balance of sweetness and heat, ideal for sandwiches, cheese boards, and gifts.
Ingredients
Main Ingredients
- 1 cup finely chopped jalapeños (about 6–8 medium peppers) Remove seeds and ribs for milder jelly.
- 1 cup apple cider vinegar Can substitute with white vinegar for a sharper taste.
- 1 cup granulated sugar Reduce for a tarter jelly.
- 1 package fruit pectin (1.75 oz, such as Sure-Jell) Essential for jelly consistency.
- 1/4 teaspoon salt
Instructions
Preparation
- Put the chopped jalapeños, apple cider vinegar, and salt into a medium saucepan. Bring to a boil over medium heat.
- Gradually add the sugar while stirring until fully dissolved and mixture returns to a simmer.
- Sprinkle in the fruit pectin and stir constantly. Bring to a full rolling boil for 1 minute to activate the pectin.
- Remove the pan from heat and skim any foam from the surface.
- Ladle hot jelly into sterilized jars, leaving some headspace, seal, and allow to cool completely.
Notes
Wear gloves when handling jalapeños to avoid irritation. Use a clean spoon when scooping jelly to prevent contamination. Store in the refrigerator for up to 1 month or follow canning procedures for long-term storage.