Best 7 Spicy Jalapeno Pepper Jelly Recipes

JALAPEñO PEPPER JELLY RECIPE

Steps:

• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
• COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
• ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

SPICY JALAPENO PEPPER JELLY

Steps:

• Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
• Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
• Bring to a boil and boil 3 minutes.
• Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
• Add a drop or so of food coloring if desired.
• Pour into hot sterilized half pint jats, Fill to 1/4" of top.

TEXAS JALAPENO JELLY

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

JALAPENO PEPPER JELLY

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

SPICY HABANERO JELLY

Steps:

• Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
• Combine puree 1 cup vinegar and sugar in a large saucepan.
• Bring to a boil and boil for 10 minutes stirring constantly.
• Stir in pectin stirring while boiling hard for 1 minute.
• Remove from stove and skim foam.
• Stir in food coloring till eye appealing.
• Or skip if you like as is.
• Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
• Adjust caps Process 10 minutes in boiling water canner.

SPICY RED-PEPPER JELLY

Steps:

• Sterilize jars and lids:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
• Make jelly:
• Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
• Whisk together pectin and 1/4 cup sugar in a small bowl.
• Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
• Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
• Seal and process jars:
• Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
• After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

JALAPEñO PEPPER JELLY

Steps:

• Sterilize three ½-pint jars and their lids or similarly sized lidded storage containers.
• In a food processor, combine the jalapeños and the bell pepper and process, scraping down the sides as needed, until the peppers are very finely chopped, 15 to 20 seconds. (They will let off quite a bit of liquid; this is okay.)
• Transfer the contents of the food processor to a 4-quart stainless-steel or enameled Dutch oven. Add the sugar and vinegar and bring to a rolling boil over medium-high heat, stirring continuously. Boil, still stirring, for 3 minutes, then squeeze in the pectin. Return the mixture to a rolling boil, stirring continuously, and cook for 1 minute. Immediately remove from the heat and let rest until the foam has settled, about 1 minute. Skim off and discard any remaining foam.
• Spoon the jelly into the sterilized jars and let cool for 1 hour. Seal the jars and refrigerate until chilled before using. The jelly will keep in the refrigerator for up to 3 months and up to 2 years if processed in a hot water bath and kept in a cool, dry place.