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jalapeno jelly and cream cheese

Jalapeno Pepper Jelly

  • Total Time: 1 hour


It's so easy to capture the flavor of peppers by making your own pepper jelly. I love to do it, and it makes for an amazing snack, appetizer or glaze. You can either process this by canning, or put in the fridge for a few days and enjoy it that way.


  • 2024 jalapenos, seeded
  • 1 green bell pepper, seeded
  • 2 cups apple cider vinegar
  • 8 cups sugar
  • 6 garlic cloves
  • 1/2 cup dry pectin


  1. Seed all peppers and place in blender or food processor along with 1 cup of vinegar and garlic cloves. (You can do this in batches if necessary.)
  2. Put chopped pepper mix and remaining vinegar and pectin in a stock pot. Bring to a boil, then add sugar. Stirring, bring to another boil for 1 minute. Turn off heat.
  3. Ladle into jelly jars, allow to cool, then refrigerate.
  4. If you are canning, follow these additional steps. First, sterilize jars and lids in boiling water, then set aside in a clean area to dry.
  5. Fill bottles will jelly, put on lids and rings, but do not tighten too forcefully.
  6. Add to a canner with boiling water (using canning tongs) then bring back to a boil. Ensure a boil is reached for at least 5 minutes. Remove jars (again, tongs) and allow them to cool on a counter. Ensure each naturally pulls down the lid. If any do not "pop" either reprocess them or place in the fridge for use within 5 days. Store for 18 months to 2 years canned, or up to 1 month once opened and refrigerated.
  • Prep Time: 1 hour
  • Category: sauces and glazes, Snack

Keywords: jalapeno, pepper glaze, pepper jelly