JALAPENO & BELL PEPPER JELLY

Best Jalapeno and Bell Pepper Jelly

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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Over the past three decades of married life, I am positive I have bottled thousands of homegrown yumminess. I used all kinds of available veggies and fruit and bottled them as close to their natural state as possible, to exotic flavors of canned treats. If I had to pick one of my favorites, THIS Jalapeno and Bell Pepper Jelly would make the top 10 for sure. 

I love, love, LOVE this Jalapeno and Bell Pepper Jelly.  It can be made any time of year, and not expensively.  A wonderful gift for any holiday or to take as a thank you to a hostess of a party. Though made with jalapeno, it is NOT hot, it just has a tiny zing for flavor. I know it takes a little extra time, but I have had best results over the years if I do NOT double this recipe.  It sets up and is a fabulous consistency and taste.

Tip:  I used my Camp Chef with the canner and it works perfectly.  IF you have bad weather and move it all into the garage, do NOT shut the garage door!  Give plenty of ventilation to prevent any health risks.  Now, gather up the supplies, borrow from your mom or neighbor and get making this delectable condiment today. Please click through the pages for the recipe.

 

 

 

JALAPENO & BELL PEPPER JELLY

Ingredients:

1 large red bell pepper (about 1  1/2 cups)

1 large green bell pepper  (about 1  1/2 cups) 

6-8 jalapeno peppers  (about 3/4 – 1 cup)

1 ½ cups apple cider vinegar (I love the depth apple cider vinegar adds to the finished product over plain white vinegar)

½ tsp. butter (prevents foaming when jelly comes to a boil)

¼ tsp. salt

5 ½ cups granulated sugar

3 oz. package of liquid pectin (Certo)

Directions:

Gather supplies  and ingredients

You need jalapenos and 2 bell peppers. The peppers in my garden were a tad small, so it took a few to make the large one. 

JALAPENO & BELL PEPPER JELLYThe liquid pectin comes in a box with 2 envelopesJALAPENO & BELL PEPPER JELLYI keep a box of disposable gloves on hand to use whenever working with hot peppers. 

Do yourself a favor and use a hairnet.  You can get one at the bakery for a nominal cost, or have a supply on hand.  It is so unsavory and unappetizing, not to mention down-right embarrassing, if someone finds your hair in their food.

You will need 8 half-pint jars (to be safe), get these at the store, or watch for them at garage sales and thrift stores. 

Check carefully for any nicks, chips for irregularities- toss out if there are any.JALAPENO & BELL PEPPER JELLYALWAYS USE NEW LIDS!!! 

Never re-use lids!

Get narrow or wide depending on your bottles. 

Rings can be re-used if they do not have any damage, rust or dents.JALAPENO & BELL PEPPER JELLYYou need a canner with rack, wide mouth funnel, bottle lifter, towel(s) to set hot bottles on and hot pads to prevent burning yourself.JALAPENO & BELL PEPPER JELLY

 

Wash jars and lids in dishwasher or in very hot soapy water.JALAPENO & BELL PEPPER JELLYKeep in warm oven at 200 degrees. JALAPENO & BELL PEPPER JELLYPut lids in small saucepan with enough water to cover.

Bring to a boil.JALAPENO & BELL PEPPER JELLYTake off heat and let sit while preparing jelly. JALAPENO & BELL PEPPER JELLY




Stem and chunk red and green bell peppers, discard seeds.JALAPENO & BELL PEPPER JELLYWearing gloves, stem and halve jalapeno peppers; discard seeds. 

The oils from the hot peppers can stay in your skin for quite a while and it can hurt if it comes into contact with eyes or skin.JALAPENO & BELL PEPPER JELLYAdd hot peppers to the bell peppers in the food processor JALAPENO & BELL PEPPER JELLY

And chop all into small pieces.

JALAPENO & BELL PEPPER JELLY

 

Measure sugar into a separate bowl

This is an  important step, as it prevents a miscount or mistake when adding.JALAPENO & BELL PEPPER JELLYIn a large pan (6 – 8 quart sized sauce pan) add the peppers, apple cider vinegar, butter and salt; JALAPENO & BELL PEPPER JELLY

Then stir in sugar.

JALAPENO & BELL PEPPER JELLY

Bring the mixture to a boil,

JALAPENO & BELL PEPPER JELLYCook for 12 minutes, stirring constantly.JALAPENO & BELL PEPPER JELLYStir in the liquid pectin and boil for 1 ½ minutes exactly.JALAPENO & BELL PEPPER JELLY




Take the bottles out of the oven.

Place the funnel into a bottle.

Ladle quickly into prepared jars, filling to within 1/2” of top of jar.

Be sure to leave about 1/2″ head-space leaves room for expansion.JALAPENO & BELL PEPPER JELLYWith a CLEAN cloth that is wrung to be damp, JALAPENO & BELL PEPPER JELLY

Wipe the jar rims and threads well.

JALAPENO & BELL PEPPER JELLYCover with lid and ring. JALAPENO & BELL PEPPER JELLY

Screw rings (bands) on tight. 

JALAPENO & BELL PEPPER JELLY

Do NOT really wrenched on hard, just snug to keep the water out when processing and to contain the pressure to enable it to seal properly

JALAPENO & BELL PEPPER JELLY




Oftentimes the jars will seal on their own at this point. HOWEVER to prevent undetectable botulism, which cannot be seen, tasted nor emits an odor, process in the canner and use clean sanitized bottles. 

Process in water bath method recommended by USDA for 20 minutes.  

Place jars in the rack in the canner.

JALAPENO and BELL PEPPER JELLY

Jalapeno and bell pepper jelly

Fill the canner with water, make certain the water covers the top of the jars by at least 3 inches of water.Bring water to a boil, cover and boil for 15 minutes (this is called processing)

jalapeno and bell pepper jelly

jalapeno and bell pepper jelly

Carefully lift the rack from the canner.

JALAPENO and BELL PEPPER JELLY

Jalapeno and bell pepper jelly

 




With a bottle lifter take the bottles out, one at a time and place upright on a towel (it is best to layer a few towels to prevent any damage to table underneath from the heat of the jars). Do not place bottles in a place where a cool/cold breeze from the wind, fan or air conditioner can directly hit the bottles. There is a great risk of bottles cracking or shattering due to the hot contents being affected by the cold air.        

CORRECTION:  I am holding the lid lifter the opposite direction of what it should be – call it nervousness!  The RED end holds the bottles because it is curved and some have notches to help hold the bottle more securely.  Thank you reader Dawn for pointing my mistake out to me:)           

JALAPENO and BELL PEPPER JELLY

Jalapeno and bell pepper jelly

Carefully tighten the rings again to just snug.Do NOT move! Leave it alone! Resist touching those lids!

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

 

Allow the bottles to sit undisturbed for 1 day.  (if necessary to move inside, use as little motion as possible)

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

Now, check the seals/lids by pressing the middle of the lid with finger. (See Below*)When the bottles have sat, are sealed, mark on the lid the year date so you can easily rotate bottles. 

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

Use within 12 months.




Makes 6-7 half pint jars. 

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

Enjoy!*If the lid springs back it is not sealed. If this happens you have a couple of options:

1- Put in the refrigerator and use within 7 days.

2- Remake from instructions from USU Extension Service: To Remake with Liquid Pectin – For each quart of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving ¼ inch head-space. Adjust new lids and process as recommended in water bath for correct altitude.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2018

Recognize a blessing and be a blessing today.




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22 replies
  1. Janine Huldie
    Janine Huldie says:

    This would be great for Kevin, but not so much for me, as I am not a big fan of spicy to be honest. Still going to share with him and thank you so much for the recipe and the great tips on canning, as well! 😉

    Reply
  2. Diane Roark
    Diane Roark says:

    Carrie,

    Is this jelly similar to Pepper Jelly from the grocery store? I have never heard of using bell pepper. I would love to try it. It sounds like it would be sweet heat which I love. How do you use it? I think it would be great over cream cheese, but how else do you eat it?

    Blessings and thanks for sharing! I always love to hear about a recipe I have never heard of before.

    Diane Roark

    Reply
  3. J @ A Hot Southern Mess
    J @ A Hot Southern Mess says:

    This sounds like such a yummy pepper and jalepeno jelly! Now I’m hungry and getting in the holiday spirit! What a great holiday gift for friends. Thanks for sharing!

    Also, I am teaming up with another great blog, http://www.2catsandchloe.com for our first-ever Celebrate Southern link up on October 7th. This pepper jelly recipe would be perfect for the link up. We would love for you to join in on our southern-inspired link up! I hope you can join us!

    http://www.ahotsouthernmess.com/2014/09/the-celebrate-southern-link-up-party.html

    J @ A Hot Southern Mess
    http://www.ahotsouthernmess.com

    Reply
  4. Adrian
    Adrian says:

    My dad makes a recipe similar to this except he also adds pears! I love these types of recipes and plan on teaching my kids how to make their own:) Thanks for sharing with us at the Teach Me Tuesday Linky Party!

    Reply
  5. Chrystal @ YUM eating
    Chrystal @ YUM eating says:

    I love canning. I have never had pepper jelly. This looks pretty interesting. I have some peppers in need of chopping. I should give this a try. Thanks for sharing it with us at The Yuck Stops Here. Hope to see you again this week.

    Reply
  6. Tammy @ creativekkids
    Tammy @ creativekkids says:

    It is so pretty! I would never have thought of this recipe! Thanks for sharing it and linking up to the Tasty Tuesday’s Linky Party. I’ve pinned this post to Creative K Kids’ Tasty Tuesdays’ Pinterest Board.

    Reply
  7. Pam
    Pam says:

    This recipe looks like it would tastaste like Arby’s Bronco Brongo berry sauce. Do you think it would gel if made with swerve sweetener?

    Reply
    • Carrie Groneman
      Carrie Groneman says:

      Wow, I’ve never had Arby’s sauce, and I’ve been making this for years and years. I really don’t know on substituting, but there are low sugar or sugar-free pectins and you could try one of those and see how it comes out??? Please let me know if you do substitute, or how it tastes so we have that as a resource, I’d be very grateful. Thank you so much for your question.

      Reply
  8. Mrs. M.
    Mrs. M. says:

    I’m making this right now and oh boy does it look great, I snuck a taste from what was left in the ladle after filling all the jars and wowzers! it tastes awesome! I’ve never canned anything before and this is my first try. It was so easy, I just followed the instructions to a “t”, it was a success I planted some jalapeno peppers in my garden this year and I’m so excited to make more of these when I harvest them, I can’t wait to share these with friends and family .Thank you for sharing this recipe it’s now going in my tried and tested recipe book.

    Reply
    • Carrie Groneman
      Carrie Groneman says:

      I am SO happy to hear that!!! Thank you for stopping by and letting us know of your experience. That Jalapeno & Bell Pepper Jelly is the BEST I agree. And for you to be successful in your first canning try, makes me want to happy dance!!! I hope you try many more recipes, tutorials and enjoy the other posts also.

      Reply
  9. Dawn
    Dawn says:

    The Jelly looks great I am making it this week. In the photo aren’t you using the wrong end of the jar lifter ? The rounded red rubbery end is used for getting a better hold the jars.

    Reply
    • Carrie Groneman
      Carrie Groneman says:

      Oh Dawn, THANK YOU so much for catching that for me! I never do that and can’t believe I did it for a blog post!! Here’s what I put in the recipe: CORRECTION:  I am holding the lid lifter the opposite direction of what it should be – call it nervousness!  The RED end holds the bottles because it is curved and some have notches to help hold the bottle more securely.  Thank you reader Dawn for pointing my mistake out to me:)   

      It’s a great recipe with tons of uses, let me know how it turns out for you please. Enjoy and please visit often.

      Reply
  10. Liz Dewsnap
    Liz Dewsnap says:

    Hi Carrie – I have been canning for years and have made jalapeño jam in the past. This look really good and I am planning to give it a try. Can you let me know approximately how much many cups of chopped up veggies you end up with – want to be sure I chop enough……

    Reply
    • Carrie Groneman
      Carrie Groneman says:

      Hello Liz! I’m so sorry I am just seeing this now, I’ve been off the computer and I apologize for the delay. I haven’t measured in cups before, but I think it would be about 4. I hope you like this version, let us know how it works out for you. Thanks for stopping by. Carrie

      Reply
    • Carrie Groneman
      Carrie Groneman says:

      Hello Rina, I’ve never used the pectin powder only the liquid pectin and it’s the ONLY recipe actually that I use the liquid pectin in of all the canning I do. I’m sorry about that, but for this one I don’t know. It works marvelously with the liquid if you can get hold of it. If you do try the pectin and it works, will you please let us know and how much so we have that as a resource? I would appreciate it very much for anyone else who would like to try that. Thank you so much for your question and visit. Carrie

      Reply

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