My Yummy Local Life

{August 28, 2012}   Canning 2012- Jalapeno Jelly

Half pound of jalapenos ($2)

If you have been following this blog at all, you know that I just put up things that I don’t want to buy in a jar in the middle of winter.  If you have even had pepper jelly and brie, you know what I mean when I say pepper jelly is a MUST! But you can’t really use that much at once, and it’s more of a special occasion food than an every day food.  So why recipes usually make it on such large scale, I have NO idea.  I used 4 oz jelly jars to make them even smaller scale. The following is how to make a small scale patch of jalapeno jelly (or other hot peppers if you feel so inclined).  I used a mixture of red and green jalapenos.

Other things you’ll need: Apple cider vinegar, apple juice, no-sugar needed pectin

So here goes how to make the jelly:

1) Start with 1/2 lb of jalapeno peppers, I got mine for $4/lb so they were about $2.

2) *Wear gloves so you don’t get hot pepper under your nails* Cut jalapenos in half to expose the seeds and membranes.

Halve jalapenos

3) Use a spoon to scrape out the seeds and membranes (these are the super HOT part and are not good for jelly).

Scrape out seeds and membranes

4) Rinse the peppers to remove any stubborn seeds!

Clean jalapenos

5) Place jalapenos into your food processor with 1/2 cup of apple cider vinegar.

Food processor w/ jalapenos and vinegar


If you don’t have apple cider vinegar (used $0.50 worth) you can substitute with lemon juice!

6) Blend the jalapenos until the are minced.

Pureed jalapenos

7) Dump this jalapeno mixture and another 1/2 cup of apple cider vinegar into a medium pot.

8) Measure out about 1 and 1/2 cups of natural apple juice. I used this one- the whole container was about $3 at Kroger, I used about $1 worth:

Natural sugar from the apple juice (no extra sugar needed!)

9) In a small bowl, set aside about 1/2 c of this juice and mix in about 1 packet (or 3 Tbsp) worth of no sugar needed pectin.  Set this aside.  Also set aside a bowl of ice water with a metal spoon in it for testing the jelly-ness).

Cold spoon/ pectin in apple juice (remove as many lumps as possible)

10) Pour the rest of the apple juice into the pepper/vinegar pot.  Bring this to a boil. Boil for 10 minutes.

Boil the jelly

11) After boiling for 10 minutes, add the pectin/juice mixture and boil hard for 1 minute (stirring constantly).

12) Use the cold spoon to “test for gel”- when the jelly goes from hot to cold quickly it should gel up.  Mine didn’t, so I added another 1 Tbsp of the no sugar pectin and then boiled hard for another minute.  (Equal to 1/3 packet of pectin).  When I tested it again it was ready.

13) Fill the jars (normally you would sterilize them first, but these were brand new unopened 4oz jars so I just opened them right before filling). Use your canning funnel for filling.  I filled all 6 quarter pint jars and then topped them off with the small amount I had extra.

Quickly fill jars using canning funnel.

14) Use a moist paper towel to clean any drips from the edges of the jars and then place the lids.

ready for lids

15)Process in a water canner for 10 minutes to seal the jars.  Then label with their contents and the date (they should be good for up to a year- if they last that long)

6 quarter pints of jalapeno pepper jelly

NOTE: if you want GREEN pepper jelly use all green jalapenos (and I read some people add a drop or two of green food dye).  I didn’t care about their color, just their yumminess.

6 quarter pints of jalapeno jelly came out to around $0.58 per jar!

What is your favorite type of jelly?


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