Do you love jalapeno jelly? I do! It’s so much better when you make it at home. Here is a simple, easy-to-make recipe for jalapeno jelly that uses sugar, pectin, and fresh jalapeno peppers. Perfect for chicken, fish, or even morning toast, but also as a starter glaze or sauce.
CHAPTERS:
0:00 Super Easy Jalapeno Jelly
0:51 Chopping Jalapenos
1:03 Other Ingredients
1:23 Mixing / Simmering
1:28 Straining
1:32 Adding Pectin & Boiling
1:40 Jarring
THINGS YOU’LL NEED:
1/2 pound jalapeno peppers chopped
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lime juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops green food coloring if preferred – NOTE: I didn’t use any, and you can see the jelly is still pretty green
GET THE FULL RECIPE: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/jalapeno-jelly/
YOU MAY ALSO LIKE: https://www.youtube.com/watch?v=qKb5sqp-B64
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I had so much fun making this! What other videos would you like to see?
-Mike
#jalapeno #jalapenorecipe #jelly #homemade #spicyfood
13 Comments
Do you have to water bath this?
Very nice. Thanks for the video.
I like the video, but from 1 to 10, what is the heat level??
Nice video Mike !!
I eat 3 to 8 raw jalapenos every day !! Trying Ghost peppers raw now, and exploring ideas on how to make sauces, and jellies with the Ghosts !! 😁😁😁✌👍👍😉
I'm going absolutely insane. I've tried googling my problem and there's zero results. My issue is that I waited too long to put my jelly mixture into my jars and it started to set in the pot. Now it's all chunky and bubbly because I didn't can it while it was still liquid. How can I fix this!??!
Everytime I google my issue, no matter how I word it, the only results I get is how to fix runny jelly. Not how to fix jelly that's set too quickly before I could jar it. Can I reheat the jelly to turn it liquid and then re-can it? (I used liquid pectin). Help!!!
Love the simplicity… Do you think a couple cloves of garlic can help here?
Will you use your fresh jalapeno as a spread, a glaze, or both?
Oooooooooo!!! We have a LOT of jalapeños this year!
I wonder what would it be like if it wasn't strained. Chunky jelly maybe?
Groovy
I have to say your recipe was easy to follow and it turned out great. Instead of using a ladle I followed your lead in the video and poured it into a large measuring cup and then into the jars that was way easier and faster 👍. Very yummy
You forgot a fundamental part of any recipe, namely, the quantity of the ingredients. Not a helpful video. EDIT: whoops, ingredient list with quantities is listed in the written introduction. Changed rating to thumbs-up.
Oh I'm making this!