Jalapeno Pepper Jelly is a sophisticated favorite to have on hand during the holidays or when unexpected guests arrive. The lovely colors and flavors complement many dishes.
We love it for its delicious simplicity in creating an instant appetizer. Open an eight ounce package of cream cheese, cut it in half, place it on a plate and pour half a jar of jalapeno pepper jelly over the cream cheese for an instant h’ourderve! Serve with butter crackers, such as Ritz.
It’s also wonderful served with grilled or roasted chicken as well. These eye-catching jalapeno jelly jars make excellent gift basket or gift bag additions. In our area, they’re often referred to as Southern Christmas jelly.
If you’ve never done any home canning before, here’s what you’ll need to get started.
How to Make Jalapeno Pepper Jelly
* 3/4 finely chopped red bell pepper
* 3/4 cup chopped jalapeno peppers (red & green)
* 1 Serrato chili pepper
* 5 cups white sugar
* 1 1/2 cups apple cider vinegar
* 1 (6 fluid ounce) container liquid pectin
Remove stems, veins, and seeds from all the peppers. Chop them very very finely, set aside.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar.
Bring to a rolling boil; boil for 3 minutes. Stirring constantly, add the pectin & boil hard 1 full minute.
Pour into hot, sterilized jars and top with sterilized lids.
Secure lids with bands and allow jars to cool slowly to seal.
If you want to be sure that the peppers are even throughout the jars use Room Temperature peppers (not cold!) and flip the jars every 30 minutes when they are cooling.
Makes about 6 half pints.
Do NOT Double the Recipe, it won’t set.