Freezer Jalapeno Pepper Jelly
Ingredients
- 12 largejalapeno peppers)
(enough for 2 cups minced
- 1 largered bell pepper)
(enough for 1 cup minced
- 1 capple cider vinegar
- 5 cgranulated sugar
- 1package powdered sure-jell pectin)
(not mcp powdered pectin
- ¾ cwater
- 2 dropsred or green food coloring
optional
Directions
- 1
Wash 5 half pint jars in soapy water; let them air dry on a clean towel.
- 2
Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Cut the peppers in half and remove seeds and white membrane from the jalapeno and bell peppers.
- 3
Cut peppers into approximately 1 1/2-inch pieces or in half if peppers are small. This will help the food processor mince the peppers evenly. (You can also just mince the peppers with a chef's knife and skip the food processor.)
- 4
Pulse the pepper pieces 3 or 4 times in the food processor or blender or just until minced. Do not puree!
- 5
Add the minced peppers, vinegar and sugar to an 8 quart pot or large saucepan. Stir well and bring to a boil, stirring occasionally.
- 6
Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
- 7
Gradually add cooked pectin liquid to the pepper mixture in the pot, stirring well. Bring to a boil and boil 3 minutes, without stirring.
- 8
Remove the pan from the heat and skim any foam from the top.
- 9
Stir in a couple of drops of food coloring, if desired. You can also divide the hot mixture into two pans and put one or two drops of red food coloring in one pan and one or two drops of green in the other to get half red and half green pepper jelly.The red and green peppers in the jelly is pretty as it is without any extra coloring, too.
- 10
Using a canning funnel, or very carefully, pour pepper mixture into washed Mason jars or 1-cup freezer containers.
- 11
Cover with the lids and screw on the bands. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.
Freezer Jalapeno Pepper Jelly
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Ratings & Reviews
Based on 30 ratings
Rating Breakdown
About this Recipe
Craving that irresistible sweet heat to elevate your next appetizer spread? This Freezer Jalapeno Pepper Jelly recipe makes it incredibly simple to create a vibrant, flavorful spread that will impress without the fuss of traditional canning.
What makes this recipe a true game-changer is its straightforward approach. This is a 5-ingredient, small batch delight that eliminates the need for intimidating water baths or pressure cooking, making homemade pepper jelly accessible for everyone. You'll love how easily you can achieve that perfect balance of spicy and sweet.
Expect a beautifully clear, jewel-toned jelly that delivers a gentle warming heat followed by a satisfying sweetness. The fresh kick from the jalapeno peppers is beautifully mellowed by the sweetness of granulated sugar and the subtle tang of apple cider vinegar, while the red bell pepper adds depth and a lovely color. It’s a delightful spread that you’ll find yourself reaching for again and again, especially when you need a quick yet elegant appetizer.
Feeling adventurous with your sweet heat? While the recipe calls for 12 large jalapeno peppers, you can subtly adjust the heat by being mindful of the pepper's size or even removing a few seeds for a milder jelly. The optional red or green food coloring is a fun way to enhance the visual appeal, but feel free to omit it if you prefer a more natural hue. This recipe works wonderfully as written, giving you that classic pepper jelly experience.
Serve this versatile pepper jelly as a stellar appetizer atop cream cheese with crackers, or as a vibrant glaze for pork or chicken. Its bright flavor and festive look make it perfect for entertaining or a simple weeknight treat.