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Jalapeño Jelly - Jalea de Jalapeño from sweetlifebake.com

Jalapeño Jelly

Recipe from Ball Complete Book of Home Preserving
Author Vianney Rodriguez


  • 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.