Jalapeno Jelly Recipe - Food.com (2024)

42

photo by Jonathan Melendez

1. What can you do if your jelly dose not set up

   beardmore_s

2. Is there enough acid in this for water bath canning? I've seen some recipes that add lime juice as well.

   See Also

   20 Beginner-Friendly Chinese Recipes You Can Make At HomeI Made Joanna Gaines' 3-Minute Bread Recipe and It's the Next Thing You Should BakePerfect Chocolate Brownies Recipe - Food.comChow Mein Skillet Recipe

   bobnsea

3. What is the shelf life of this jelly?

   typhanidionne

4. I followed the recipe exactly, boiled 10 minutes added liquid pectin, two 3 ounce envelopes. The jelly really set up but, it was like rubber, couldn’t even get a spoon into it. Had to warm it up and cut with lemon juice to adjust to right consistency. Isn’t 10 minutes too long, with the sugar boiling it was like the toffee stage of candy. I would really like to make this again, help me, what did I do wrong?!! Anybody know?

   Louise P.

5. Why is vinegar used and can I use jalapeños that had been frozen?

   caterinacolnago

see 5 more questions

Reviews

1. Awesome! This is sooooo good. I can't stop eating it. I just put a block of softened cream cheese on a plate and topped it with this and ate it with saltines. I can't stop myself! Anyway, I wanted to mention that I DID use dry pectin because I didn't have liquid, and I will tell you how. I followed the recipe exactly EXCEPT I did not add the sugar in the first boil, but added the dry PECTIN instead. So, I boiled the pepper puree, remaining vinegar and pectin together first in a rolling boil. (I used 6 Tbsp. dry pectin which equals 1 box). THEN I added the sugar (pre-measured, all at once) and got it to a rolling boil again, and let that boil for a minute while stirring. It set up perfectly and everything else was the same. YUM!

   See Also

   Bunny Butt Cookies Recipe for Easter

   Cookfor5kids hubs

2. Just a fantastic recipe!! I made 24 half pint jars before christmas and have none left! Only use the liquid pectin or you will have jalapeno syrup!!

   Dad the cook

3. This jelly is awesome! It looks just like in the picture. I left out the food coloring. I added a couple of red jalapenos as well and it has nice red specks of color. It is delicious! I froze this in the small 8 oz. freezer containers and it worked great. We have thawed one out now and it is perfect!

   gonzfam4

4. I made this just as written and it turned out great. I was skeptical because of some of the other reviews and because I don't have lots of experience making homemade jams or jellies, but this one turned out great! I think the key is to use liquid pectin as written and not the powdered kind!

   Jonathan Melendez

5. This is my 'go to' recipe for hot pepper jelly. I often make it with a variety of hot peppers. I've found that one pound of peppers - before removing stems and seeds - is just about right. I also tend to toss in a handful of peeled garlic cloves. Leave in some of the seed for spicier jelly. Last night's batch had jalapeno, sriracha, Anaheim, and Poblano peppers. YUMMY!

   Tilly G.

see 37 more reviews

Tweaks

1. Awesome! This is sooooo good. I can't stop eating it. I just put a block of softened cream cheese on a plate and topped it with this and ate it with saltines. I can't stop myself! Anyway, I wanted to mention that I DID use dry pectin because I didn't have liquid, and I will tell you how. I followed the recipe exactly EXCEPT I did not add the sugar in the first boil, but added the dry PECTIN instead. So, I boiled the pepper puree, remaining vinegar and pectin together first in a rolling boil. (I used 6 Tbsp. dry pectin which equals 1 box). THEN I added the sugar (pre-measured, all at once) and got it to a rolling boil again, and let that boil for a minute while stirring. It set up perfectly and everything else was the same. YUM!

   Cookfor5kids hubs

Advertisem*nt

Advertisem*nt

Advertisem*nt