I used a jalapeño jelly to liven up some grilled cheese sandwiches recently and people kept asking for the jelly recipe. My jelly was store-bought but all the questions motivated me to whip up a batch. It’s really beyond easy to make any kind of jelly as long as you have some pectin to dump in.
Pectin is extracted from ripe fruits to use as a setting agent. When added to a jam or jelly the consistency becomes MUCH thicker making it perfect for spreading.
how to Make Jalapeño Jelly
- Take the tops of the peppers off, cut them in half.
- Remove the pith and seeds.
- Put the cleaned peppers into a food processor.
- Add half of the vinegar.
- Process until liquified.
- In a pan, add sugar.
- Pour in vinegar, stir and melt.
- Add the peppers.
- Bring to a boil for 10 minutes stirring frequently
- After, turn the heat down to add the packet of liquid pectin.
- Stir, and bring back to a hard boil for 1 minute.
- Pour the jam into jars and let them set to room temperature.
Pro Tips for this Jalapeño Jelly
- If you want more of a kick then add in some spicier peppers like habanero or Thai chilis. You can blend them together with the jalapeños or slice thinly and mix in at the end.
- The vinegar imparts a wonderful tang but you can reduce it for a more sweet and spicy flavor profile.
- The jelly will become a golden color after cooking down. A few drops of green food coloring can be added to get a more verdant look.
A Delicious Way to Enjoy This Pepper Jelly
- Cut some bread into slices, toast lightly if desired.
- Spread some cheese on top. I’ve enjoyed this with ricotta and goat cheese.
- Add a liberal smear of jalapeño jelly.
- Top with peach slices and a sprinkle of fresh basil.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Grilled Cheese with Jalapeño Jam
If you’ve tried this jalapeño jelly recipe, don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Jalapeno Jelly
Ingredients
INGREDIENTS
- 6 medium jalapeno peppers
- 3 cups sugar 710 mL
- 1 cup cider vinegar 236 mL
- 1 packet of ball liquid pectin
Instructions
INSTRUCTIONS
- Take the tops of the peppers off, cut them in half and remove the pith and seeds.
- Put the cleaned peppers into a food processor.
- Add half of the vinegar.
- Process until liquified, then pour the liquid into a pot.
- In a pan, add sugar. Pour in vinegar, stir and melt.
- Add the peppers. Bring to a boil for 10 minutes stirring frequently
- After, turn the heat down to add the packet of liquid pectin, stir, and bring back to a hard boil for 1 minute.
- Pour the jam into jars and let them set to room temperature.
Video
Notes
- If you want more of a kick then add in some spicier peppers like habanero or Thai chilis. You can blend them together with the jalapeños or slice thinly and mix in at the end.
- The vinegar imparts a wonderful tang but you can reduce it for a more sweet and spicy flavor profile.
- The jelly will become a golden color after cooking down. A few drops of green food coloring can be added to get a more verdant look.
- Steps to Make this Jelly