If you’re looking for a small batch jalapeno pepper jelly recipe this is the one!
If you have never tried jalapeno pepper jelly before and are not exactly sure what the heck you would do with it… I like to serve it with a block of softened cream cheese and fancy crackers. It’s great to have on hand for entertaining for an easy peasy, no brainer appetizer.
This particular small batch jalapeno pepper jelly recipe makes {3} 1/2 pint jars. If you want to make a few more jars, just double the batch. 🙂
Here is a picture tutorial for you.
~Mavis
Canning 101 – How to Can Jalapeno Pepper Jelly Recipe
Ingredients
6 oz jalapeno peppers, stemmed, seeded, and chopped
1 cup cider vinegar, divided
3 cups sugar
1 3-oz pouch liquid pectin
3 drops green food coloring {optional}
3 (8 oz) half pint glass preserving jars with lids and bands
Instructions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Chop off the stems, remove the seeds and chop the jalapenos {wearing gloves of course}. Once you’ve done that, toss the peppers in a blender with 1/2 cup cider vinegar and puree until smooth {I like mine to have little chunks}.
Next, combine the puree with remaining 1/2 cup cider vinegar and add sugar in a heavy pot and bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add liquid pectin, and continue to boil for 1 minute, stirring constantly.
Remove from heat. Add food coloring, and skim any foam.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Mari the Kiwi says
I have a question that has puzzled me for years.
I do this basic recipe to make my mint jelly and garlic jelly and apple based jellys too. As the ingredients are cooked before you put them in the jars, why do u need to put them thru the canner bath. I have never done it and the product keeps well for 12 months or so. (yeah right, it would if given the chance lol, great presents) I use a single lid jar that also pops down, but it does it just sitting on the bench. It seems to me a waste of time as it is not a necessary process. I only ever can/preserve jars that contain raw fruit or vege, as they need to cook to keep. The vinegar in the recipe acts as a preservative.
I have often seen recipes from USA that do this double cooking and I honestly would like to know if there is a reason? I have been bottling/preserving (as we Kiwi’s call it) in jars for mumble mumble (more than 30+) years and never reboiled pre cooked things (not even beetroot). I just thoroughly clean and dry the jar top and outside and add the lid and leave them be. They always seal.
Paula Perez says
Botulism. See below.
http://lasenora.org/about_the_pascual_marquez_family_cemetery0.aspx
cptacek says
No, if you are afraid of botulism, you need to pressure can it. Water bath canning won’t kill botulism, so low acid foods like meats and vegetables without extra acid NEED to be pressure canned for the exact time and pressure. High acid foods, which this should be due to the vinegar, kill the bacteria, so the only thing you need to do is get it to seal. I think we are supposed to water bath can jams and jellies to ensure a seal. I have read that the “flip upside down” method has a high rate of seals failing, so that is why the water bath canning is recommended.
Rose Theobald says
I have canned since I was a teen, I always use the flip upside down method for tomatoes and jams. Never have a problem
Angie says
I’m with you Mari I have made jams and jellies for years and have never bottled/canned. If I ever did open something that did not (a) look right (b) smell right (c) looked slightly ‘fizzy’ into the bin it would go!
When I make jam for example I fill the sterilised jars right to the top, fasten on the lid right away and turn it upside down for a second. I have heard that this double sterilises the lid. Then I leave it on the counter and – like yours – they pop as the cooling jam creates a vacuum.
The enemy of the home jam maker/canner is, I believe, AIR. If you have no air in your jars there is no way spores can develop. I have recently bottled a batch of oven roasted tomatoes (once cool), added some fresh basil or thyme and filled the jar up with olive oil. Then I put a bamboo skewer down the side to release the air bubbles. I keep this in the fridge for several weeks – it makes a great pizza base.
Having rambled on I have to say that all the books on preserving I have ever read make the point – quite rightly – about botulism. So Paula is absolutely right to highlight the dangers. But they also say that such cases are few and far between and not to let it put you off.
Deanna says
A little help please!! I made your jelly it has wonder flavor. I cut back on the sugar I was on wanting it to be too sweet. Well it did not set up. I have been reading on this problem and it was said if you cut back on the sugar you will cause the set to fail. Is this true. Is that the reason why mine did not set.
Lorelei says
The pectin and sugar must be in the right ratio for the jam/jelly to set up. As most sugar substitutes are hideous for your brain synapses, don’t use them. Sugar is a much healthier substitute.
SJ Hall says
My mother canned foods of all sorts most of her life. Jellies, made from fresh picked fruit and wild berries, were a large part of her canning products. She never used canning lids to seal the fruit jellies; she melted canning wax and had it reedy to pour on top of the jars of jelly as soon as they were filled. That certainly worked fine and filled my palate with flavor, my stomach with nutrition and my mind with lasting memories of childhood pleasures and treasures.
Linda says
Mavis,
Have you ever made Cowboy Caviar? It’s made with sugar, jalapenos, onions and other seasoning. I like to serve this with cream cheese and crackers. Also, I have a great recipe for Peach Jalapeno Jam. Let me know if you would like either of the receipes.
PS
I Love reading your Blog!!
Ann Granberry says
I would love to have your Cowboy Caviar and Peach Jalapeno Jam recipes. I make a cowgirl Candy, and serve it this same way or I will chop some toasted pecans, mix them with the cream cheese and Cowgirl Candy (Jam) until it’s a good spreading consistency, people love it on crackers or as a dip.
Ricardo Pérez says
Total side note regarding Cowboy Caviar; I’m a vegan eater, one of my favorite meals created out of desperation with items I had at home…
– Store bought corn tostada shell
– Homemade (or store bought) guacamole
– Cowboy Caviar (CC)
Spread guacamole on the tostada shell, heap on CCj garnish with your southwestern faves i.e. cilantro, onion, sour cream etc.
Violá…a meal in minutes.
Christi says
I would like the recipe for Peach Jalapeno jam please
christi.senerchia@gmail.com
Linda says
Mavis,
Have you ever made Cowboy Caviar? It’s made with sugar, jalapenos, onions and other seasoning. I like to serve this with cream cheese and crackers. Also, I have a great recipe for Peach Jalapeno Jam. Let me know if you would like either of the receipes.
Linda
Heather S. says
I made this twice last year – once without the seeds and then once with… We eat it the same way and liked it better with the seeds because it added just a little bit of a kick to it 🙂
Mavis says
Thanks Heather, maybe next time I’ll leave the seeds in. 🙂
Beckybeq says
I don’t have liquid pectin on hand. Any idea the quantity of regular pectin or dutch gel?
Saralie says
I used a package of 57g (crystals) and it was wonderful! Yummio!
Shelah says
About how many jalapenos are equal to 6oz? I’d like to try this recipe using the jalapenos in my garden, but do not have a kitchen scale. Thanks in advance for your help?
Crystal says
If leaving seeds in, 6oz is about 6-8 peppers, depending on size.
Nancy says
I have trouble getting the heat I want. If I juse a canned Jalapenos with a high heat rate would it be just as good as fresh Jalapenos. N
Wynne says
I would take a tiny taste of the pepper mix and add in chopped seeds until it’s hot enough. Fresh peppers will have more flavor and texture.
Sophia says
Hi Mavis! I would LOVE to make this for all of my spicy lover-family members for Christmas gifts; can you or your faithful followers give me some more detail on “steaming” the jalapeños? How long, etc??? What consistency am I looking for before tossing them in the food processor? Many thanks!…Sophie
Sydelle says
This is meant to read stemmed not steamed.
Mavis Butterfield says
Thanks!
Nichelle says
Thank you so much for your canning instructions. Very easy to follow and stress free. Thanks again.
Cami Huntting says
Has anyone ever made a successful batch of jalapeño jelly using canned (boughten) jalapeños?
GBMAXX says
I made this last year for Christmas gifts, and now my neighbors have been bugging me ever since. Great recipe. Thanx Mavis!
Mavis Butterfield says
Yay! Looks like you found a winner! You better make it this year too. 🙂
Cecily says
I make a habanero pepper jam that I get requests for every year from my family and friends. I use it as a glaze on baby back ribs and over cream cheese like you do. It packs quite a punch but man o man is it tasty.
Taryn says
Love your blog! Can you give me an idea of how spicy this is? I’m a bit of a wimp but love the idea of jalepeno jelly!
Mavis Butterfield says
Hi Taryn, It’s not really that spicy… 🙂
Vickie says
Hey Mavis….I’m new to your blog but I absolutely LOVE IT. Did you get the recipe for the Peach Jalapeno jam? I’d love to have it. Thanks so much
Wendy Gion says
Hi Mavis,
Just made a double batch of this with the never-ending supply of jalapenos I seem to have this summer. I left the seeds in and it is wonderful! Very spicy and yummy. Thanks for the great recipes!
Mavis Butterfield says
Thanks Wendy! 🙂
Holly says
Did you double the apple cider vinegar?
Betty Butler says
Could I use red food coloring instead of green?
Mavis Butterfield says
It is not going to change the taste of the jelly.
Tamara Simmons says
This will be my first time making jalapeno jelly.How do I know for sure my jelly is firmly set ?
Heather says
How long of a shelf life do the jars have once sealed?
Richard Clark says
Thank you for putting this recipe on Pinterest. I just found it the other day and we thought we would try it. We had a bunch of jalapeño peppers on our bush. I picked about 8 good sized ones. We followed the recipe to a T and it turned out AWSOME. Soooo I picked a big bunch of Tabasco pepper. Did them the same way as the jalapeños only the seeds were skimmed off while they boiled. When we got ready to add pectin we stranded out the seeds,returned the pot to the heat and when it started to boil again we added the pectin. Sealed them and set in hot water bath. After they cooled down they jelled and looked very good. The next day we tried some with some steak and DDDDAAAAMMMMMEEEE IT WAS GOOD. Makes your nose run,but it is so good. Thank you again for putting this recipe on line..
Mavis Butterfield says
Glad you liked it so much!!!
NanB says
Hi, I’m harvesting my Jalepenos and am wanting to make your Jelly, sounds great, All I have is powdered pectin for jam and jelly, would 1 pkg do per recipe? It is 1.75 oz, thank you!
Mavis Butterfield says
I’ve only made this recipe with liquid pectin.
Stephanie says
Hi, I followed your directions to a “T”. My jelly came out very thick. If I turn the jar upside down it doesn’t move. Is it supposed to be that way?
Kelli says
I’m curious how much 12 oz of jalapeños is? How many cups is it. Should I end up with a certain amount of liquid after preening them? I have not got a scale and I need to know this bcuz ive got ALOT of jalapeños
Grace says
How did you get your Jelly so clear? Did you strain it?
Becky says
When doubling recipe, did you use 2 cups of apple cider vinegar or white vinegar?
Thank you