Jalapeno jelly is a unique and flavorful spread that combines the heat of fresh jalapenos with the sweetness of sugar. It’s a delightful fusion of two distinct flavors, and it has grown in popularity as a versatile condiment. Originating in the United States, this jelly has found a place in many kitchens due to its ability to complement a variety of dishes, from cheeses to grilled meats. Whether spread on crackers, used as a glaze, or enjoyed with a charcuterie board, jalapeno jelly offers a bold flavor that’s sure to be a crowd-pleaser.
The distinct balance of sweet and spicy in this jelly makes it a favorite during the holidays, as a gift, or as a special treat for any occasion. The jelly’s smooth texture and vibrant color are also an eye-catching addition to any meal.
Ingredients
Here’s what you’ll need to make this delicious jelly:
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1 1/2 cups finely chopped jalapenos (about 10-12 peppers, seeds removed)
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2 cups apple cider vinegar
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5 cups granulated sugar
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1 pouch (1.75 oz) liquid pectin
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1/2 teaspoon salt
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Green food coloring (optional)
Substitutions:
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For a milder version: You can remove the seeds and membranes from the jalapenos to reduce the heat, or substitute with bell peppers for a non-spicy option.
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For a sugar-free version: Use a sugar substitute such as Stevia or Monk fruit sweetener, though the texture might vary slightly.
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For a vegan version: Ensure the pectin used is plant-based, as some commercial pectin is derived from animal products.
Step-by-Step Cooking Instructions
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Prepare the Jalapenos:
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Wash and cut the jalapenos. Remove the seeds and membranes if you prefer a milder jelly. Finely chop the peppers until you have about 1 1/2 cups of chopped jalapenos.
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Boil the Ingredients:
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In a large pot, combine the chopped jalapenos and apple cider vinegar. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir occasionally.
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Add Sugar and Salt:
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After simmering the jalapenos, add the sugar and salt to the pot. Stir constantly until the sugar is completely dissolved. Bring the mixture back to a boil and continue to boil for 5 minutes.
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Add the Pectin:
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Once the sugar has dissolved, add the liquid pectin and stir well. Boil for an additional 2-3 minutes. Skim any foam from the top of the jelly as it forms.
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Test the Jelly’s Consistency:
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To test if the jelly is set, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jelly; if it wrinkles and holds its shape, it’s ready for jars. If it’s still too runny, continue boiling for a few more minutes.
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Pour into Jars:
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Carefully ladle the hot jelly into sterilized jars, leaving a small amount of space at the top. Seal with lids and allow to cool at room temperature. The jelly will set as it cools.
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Pro Tips and Cooking Techniques
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Chopping the Jalapenos: The finer you chop the jalapenos, the smoother your jelly will be. Wear gloves to avoid the capsaicin from irritating your skin.
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Sterilizing Jars: Ensure your jars and lids are properly sterilized before filling them with jelly. You can do this by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher.
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Consistent Stirring: When making jelly, it’s important to stir the mixture regularly, especially when adding sugar, to prevent it from burning on the bottom of the pot.
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Test for Set: If you’re unsure whether the jelly is set, use the “wrinkle test” on a chilled plate or a thermometer (220°F/104°C for the correct setting temperature).
Variations and Customizations
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Smoky Jalapeno Jelly: Add a small amount of smoked paprika or use chipotle peppers for a smoky twist to your jelly.
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Herbed Jalapeno Jelly: Add a few sprigs of fresh rosemary or thyme to the boiling mixture for a fragrant, herbed flavor.
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Less Sugar: Reduce the amount of sugar for a less sweet version if you prefer more heat and less sweetness in your jelly.
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Sugar-Free Version: For a sugar-free version, use a sugar substitute like stevia, but be aware that the jelly may not set as firmly as when using sugar.
Serving Suggestions
Jalapeno jelly pairs wonderfully with a wide range of dishes:
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Cheese and Charcuterie Boards: Serve it as a topping for soft cheeses such as cream cheese or goat cheese, or pair it with sharp cheddar.
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Grilled Meats: Use it as a glaze for chicken, pork, or even burgers for an extra layer of flavor.
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Toast or Crackers: Spread it on crackers or toast for a simple yet delicious snack.
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As a Dip: Combine with cream cheese for a tasty dip to serve at parties.
Nutritional Information (Approximate per serving, 1 tablespoon):
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Calories: 50
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Fat: 0g
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Carbohydrates: 13g
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Protein: 0g
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Sugars: 12g
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Sodium: 50mg
Frequently Asked Questions (FAQs)
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How long can I store jalapeno jelly?
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If stored properly in sealed jars, jalapeno jelly can last up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3 months.
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How can I tell if my jelly has set?
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Perform the “wrinkle test” on a cold plate to check if the jelly has thickened to the desired consistency.
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Can I make this jelly with green or red peppers instead of jalapenos?
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Yes! You can substitute with other peppers for a milder jelly, though the flavor and color will differ.
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Closing Thoughts
Jalapeno jelly is a fun and flavorful recipe that adds a perfect balance of heat and sweetness to any dish. Whether you are new to making homemade jellies or a seasoned cook, this recipe is easy to follow and highly customizable. It’s a great way to spice up your meals or give as a thoughtful homemade gift. So grab your jalapenos, and don’t forget to share your results with friends and family!
