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Jalapeno Pepper Jelly
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Create spicy jalapeño jelly using Granny Smith apples for natural pectin and cranberries for a bright pop of color.
Ingredients:
  • 4 pounds tart apples (e.g. Granny Smith), unpeeled and uncored, chopped into big pieces
  • 6 jalapeño peppers, halved lengthwise
  • 1 green or red bell pepper, seeds and ribs removed, chopped
  • 1 cup cranberries (optional but recommended to help with color and with setting)
  • 3 cups water
  • 3 cups white vinegar
  • 3 1/2 cups sugar (7/8 cup for each cup of juice)
Instructions:
  • Prepare the peppers: for mildly hot jelly, remove the seeds and ribs from 3 peppers. For a spicier jelly, leave the seeds and ribs in all peppers.
  • Prepare and cook the fruit mixture: In a large non-reactive pot, combine apple pieces, apple cores (for pectin), jalapeños, bell pepper, cranberries (if using), water, and vinegar. Boil, then simmer on medium-low heat for about 20 minutes until soft. Stir regularly to prevent burning. Mash with a potato masher to achieve a slightly runny applesauce consistency. Adjust thickness with more water if needed.
  • Strain the mash by placing it in a fine mesh sieve, muslin cloth, or layers of cheesecloth over a bowl. Let it strain for several hours or overnight. For a clear jelly, avoid squeezing; simply let it drip. For a richer flavor jelly with a slightly cloudy finish, gently press some pulp through the mesh. Add 1/2 to 1 cup of water if the pulp is too thick. Aim for about 4 cups of juice.
  • Pour the juice into a large pot and gently stir in the sugar to dissolve completely, ensuring it doesn't stick or burn.
  • Heat mixture until it reaches 220-222°F, skimming off any scum that rises to the surface. This typically takes 10-15 minutes, but cooking time may vary based on ingredients.
  • Fill jars: Carefully pour the jelly into the hot sterilized jars, leaving 1/4 inch of space at the top. Seal the jars with clean lids and secure the bands. Allow them to cool before refrigerating for up to 6 months.

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