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Jalapeno Jelly

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“Here's a quick recipe for jalapeno jelly that's stored in the freezer. Serve with Cream cheese and crackers or hush puppies.”
READY IN:
20mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
  2. Coarsely chop jalapenos and sweet pepper.
  3. Place in a blender and process to a fine mince.
  4. Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
  5. Bring to a full rolling boil over high heat, stirring constantly.
  6. Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
  7. Remove from heat.
  8. Stir for 5 minutes, skimming foam as you need to.
  9. Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
  10. The jelly will be VERY liquid at this stage.
  11. Wipe rims and seal tightly.
  12. Leave at room temp overnight.
  13. Refrigerate for up to 1 month or freeze up to 1 year.

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