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Jalapeño Pepper Jelly

This sweet and spicy jalapeño pepper jelly is perfect for canning or freezing, combining the heat of jalapeños with the sweetness of honey for a versatile condiment.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 jars
Course: Condiment, Snack
Cuisine: American, Preserves
Calories: 50
Ingredients Method Notes

Ingredients
  

Peppers
  • 6 pieces Jalapeño peppers, finely chopped Provides heat and flavor.
  • 2 pieces Anaheim or poblano peppers, finely chopped Adds mild flavor and balances heat.
Other Ingredients
  • 1 cup Cider vinegar Contributes acidity for preserving and flavor.
  • 1 box Ball Low or No Sugar Flex Batch Pectin Ensures the jelly sets properly.
  • 1 cup Honey Natural sweetener that enriches flavor.

Method
 

Preparation
  1. Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed.
  2. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.
Cooking
  1. Combine peppers and vinegar in a large stockpot, then gradually stir in the pectin.
  2. Stirring constantly, bring the mixture to a full rolling boil over high heat that can't be stirred down.
  3. Add honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly.
  4. Remove from heat and skim foam if needed.
Canning
  1. Ladle hot jelly into prepared, hot jars, one at a time, leaving 1/4-inch headspace.
  2. Wipe rim, center lid on jar, and attach ring, screwing just until fingertip-tight.
  3. Add jars to the rack in canner. Lower canning rack and process jars in canner for 10 minutes (timing after water comes to a boil with the jars submerged).
  4. Remove lid, turn off burner, and let jars sit in canner for 5 minutes.
  5. Remove jars to a towel-lined surface to cool, undisturbed, for 24 hours.
  6. Remove rings, check seals and label with the date before storing.

Notes

Wear gloves while handling jalapeño peppers to avoid skin irritation. Chop peppers finely for even flavor distribution. Avoid skipping the skimming step for a clear appearance.