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Spoon lifting up spoonful of jalapeno hot pepper jelly.

Jalapeño Jelly {a.k.a. Hot Pepper Jelly}

Yield: 3 to 4 pint jars or 7 to 8 half pint jars
Prep Time: 1 hour 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Ingredients

  • 1 large red bell pepper (see note)
  • 1 large green bell pepper (see note)
  • 10 jalapeños (see note)
  • 1 ½ cups white vinegar
  • ½ teaspoon salt
  • 5-6 cups granulated sugar
  • 3-ounce pouch liquid fruit pectin or two boxes (1.75 ounces each) powdered pectin - NOT low sugar or sugar free pectin

Instructions 

  • Clean and sterilize canning jars according to manufacturer's directions.
  • Finely chop the bell peppers and jalapeños in a food processor fitted with the blade attachment or using the fine shredder attachment, or finely chop the peppers by hand. Drain excess liquid from the peppers before proceeding (this helps ensure the jelly will set up).
  • For liquid pectin: to a 5- or 6-quart pot, add the peppers, vinegar, salt and sugar. Bring the mixture to a boil for 5 to 10 minutes, stirring often.
  • Add the liquid pectin and boil at a rolling boil (that can't be stirred down) for 1 more minute. Remove the pot from the heat.
  • For powdered pectin: to a 5- or 6-quart pot, add the peppers, vinegar, salt and powdered pectin. Bring the mixture to a boil for 1 minute.
  • Add the sugar and bring to a boil again, stirring constantly. Boil at a rolling boil (that can't be stirred down) for 1 full minute. Remove the pot from the heat.
  • Pour jelly to within 1/4-inch of the top of prepared canning jars. Wipe the rim of the jar with a clean rag. Place a lid and ring on each jar.
  • Process in a water bath or steam bath canner for 10 minutes adding additional time for elevation, if needed (see note).
  • Remove from the canner and let sit on the counter until fully cooled and lids have popped/sealed.

Notes

Peppers: you'll need 3 cups/18 to 20 ounces finely chopped peppers for the recipe. You can use any combination of bell peppers and jalapeños. 
My preferred combination is:
-1 to 2 medium or 1 very large red bell pepper (weighing about 9 to 10 ounces before coring and seeding)
-1 to 2 medium or 1 very large green bell pepper (weighting about 9 to 10 ounces before coring and seeding)
-10 medium jalapeños (weighing about 12 to 13 ounces before coring and seeding)
I leave the seeds/membranes in 3 to 4 of the jalapeño peppers for medium heat. Adjust as needed for spicy/less spicy jelly.
Finely chop the peppers and then measure 3 medium-packed cups (weighing 18 to 20 ounces).
Setting Up: if jelly isn't setting up, it could be due to several issues including pectin (type or not enough) and water content in the peppers.
Liquid: After the peppers are shredded in step #1, drain off any extra liquid before adding the peppers to the pot. 
Pectin: the original recipe called for liquid pectin (and the recipe still includes details to use liquid pectin). However, I've also included instructions for using powdered pectin - many reports, including my own experience, conclude that the jelly sets up better and more consistently using powdered pectin. 
In my experience, using two full boxes of powdered pectin results in a firm set jelly. For a softer set jelly, experiment with using less powdered pectin (1 1/2 boxes or less).