Jalapeño Jelly – Jalea de Jalapeño

jalea de jalapeno jalapeno jelly VianneyRodriguez Jalapeño Jelly   Jalea de Jalapeño  uncategorized

Jalapeño Jelly – Jalea de Jalapeño

Every Christmas the Principal of the school where my mami worked as a teacher’s aide gifted his co-workers jalapeno jelly that his wife made. Mami looked forward to the little jar of jelly every year as she enjoyed it over crackers. One year she attempted the recipe, but with little ones running amuck in her kitchen she did not get too far into the process. After that she settled with purchasing a few jars from road stand fruit vendors. This year I thought I’d surprise her and a few of my neighbors with small jars of jalapeno jelly to enjoy during the Holidays. I was smart enough to stash a few for myself to create a new recipe that I’ll share soon.

jalapeno jelly jalea de jalapeno VianneyRodriguez Jalapeño Jelly   Jalea de Jalapeño  uncategorized

Jalapeño Jelly

Yield: Makes about five 8-ounce (250 mL) jars

Recipe from Ball Complete Book of Home Preserving


  • 12 jalapeños
  • 2 cups cider vinegar, divided
  • 6 cups sugar
  • 2 3-oz pouches of liquid pectin
  • 5 (8 oz) half pint glass preserving jars with lids and bands


  1. Prepare canner, jars and lids.
  2. Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
  3. Combine purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
  4. Add liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
  5. Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
 Jalapeño Jelly   Jalea de Jalapeño  uncategorized


Jalea de Jalapeño

Yield: 5 (8 oz) frascos

receta de Ball Libro Completo de Inicio Preservar


  • 12 jalapeños
  • 2 tazas de vinagre de sidra, dividido
  • 6 tazas de azúcar
  • 2 bolsas de 3 oz de pectina líquida
  • 5 (8 oz) de medio vaso de pinta tarros con tapas y bandas


  1. Preparar frascos y tapas para conserva.
  2. En el procesador de alimentos o licuadora puree jalapenos con 1 taza de vinagre de sidra hasta que quede suave. No esfuerce puré.
  3. Combina puré con el resto de vinagre de sidra y azúcar. Llevar a ebullición a fuego alto. Hervir 10 minutos, revolviendo con frecuencia.
  4. Añadir pectina líquida, apretando inmediatamente todo el contenido de las bolsas. Continúe hirviendo duro durante 1 minuto, revolviendo constantemente. Retire del fuego y la descremada espuma si es necesario.
  5. Vaciar jalea en frascos calientes dejando 1/4 de pulgada de espacio de cabeza. Limpie la llanta. Tapa Center el frasco. Aplicar banda hasta en forma es la punta del dedo apretado.
  6. Procese en una olla de agua hirviendo durante 10 minutos, ajustando por la altitud. Retirar los frascos y fresco. Compruebe que las tapas sellado después de 24 horas. La tapa no debe flexionar hacia arriba y abajo cuando se presiona centro.
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