Jalapeno Jelly Recipe With Powdered Pectin

Jalapeno Jelly Recipe With Powdered Pectin


Jalapeno Jelly Recipe With Powdered Pectin

Topic: Jalapeno Jelly Recipe With Powdered Pectin

Jalapeno Jelly Recipe With Powdered Pectin
Jalapeno Jelly Recipe With Powdered Pectin

Jalapeno Jelly Recipe With Powdered Pectin

Jalapeno Pepper Jelly is a versatile condiment that can be spread on crackers, served on a charcuterie board, or used as a sandwich topper. The only peppers used in this pepper jelly variation are jalapenos, which gives a distinct green hue that you can enhance with food colouring.


This jelly is full of flavour and can be used as a condiment or marinade. If you prefer simple dinners, spreading some on your meat or fish or using it as a glaze as it cooks will readily enhance the flavour of your dish.

This simple jelly takes about 30 minutes to make, whether you want to make a large quantity or just enough for an appetiser or dessert. There is also very little prep, which implies very little clean-up.

The canning process is simple with this jelly, although it is not required. If you intend to can it, I recommend doubling the recipe, so you have enough to keep or give as a gift.

Even though it contains jalapenos, this recipe is not hot. The sweetness tempers the heat, and there’s only a tad of a jolt that even the most sensitive palate won’t detect.


8 oz. Jars with Lids

Canning Funnel: You can still label the jelly from the pot to the jars without a funnel, especially if you use wide-mouth jars, making it much easier. If you plan on doubling or canning this quantity, I recommend using a funnel.

Rubber Gloves: These gloves aren’t strictly necessary, but I always wear them when slicing a bunch of hot peppers, such as jalapenos. My husband keeps a box of them on hand when he smokes meat, so they’re a handy item to have in your pantry.


  • This delectable condiment can be served in various ways, and I’ve included some of my favourites below.
  • As a starter, one of the most typical ways to serve this jelly is as an appetiser spread by pouring it over cream cheese.
  • Board of Charcuterie This is also a terrific addition to any charcuterie platter, especially around the holidays.
  • I am topping for sandwiches. Perfect for a simple sandwich or a sandwich with leftover turkey or ham. Spread this on top to add some taste.
  • Glaze. It can be used as a glaze for pig, poultry, ham, or even fish. This jelly has a lovely glaze on top.
  • Make a dip out of it. Instead of simply pouring it over the cream cheese, combine the two ingredients to produce a delightful dip for chips or crackers.
  • I am dressing for salad. Surprisingly, this also works nicely as a salad dressing by starting with a simple olive oil and lemon juice base and then adding in some jelly for a good kick.


  • Wear rubber gloves when slicing or handling jalapenos to avoid the burning that can occur when bare skin comes into contact with the peppers’ seeds/capsicum or insides.
  • When bringing the mixture to a boil on the burner, be careful not to inhale the vapour that rises from the pot. It could also have a role in the burning feeling.
  • This recipe can also be done in an Instant Pot with the sauté feature. Steps 1 and 2 are followed, and when you arrive to step 3, pour the mixture into the Instant Pot set to sauté.
  • To reduce the amount of heat or spice in this recipe, remove all white pith and seeds from the jalapenos.

Jalapeno Jelly Recipe With Powdered Pectin


Jalapeno Jelly Recipe With Powdered Pectin

Jalapeno Jelly Recipe With Powdered Pectin
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  • Author: Mustafa Rangoonwala


  • Food Coloring in Green
  • Pectin Powder
  • Vinegar (White)


  1. To make a mint variation of this jelly, add 1 to 2 teaspoons of mint leaves to the blender before blending the jalapenos. This is an excellent choice for coating a ham.
  2. Hot Pepper Jelly: Combine 2 medium seeded and diced red bell peppers with no food colouring to make a crimson jelly. This is a typical jelly that can be used for the same purposes as the jalapeño pepper jelly.


  1. Remove the white pith and seeds from half of the jalapenos by slicing off the stems. Pulse the jalapenos in a blender until smooth.
  2. Using a blender, add the vinegar and blend until it becomes a homogeneous paste. If you want a smooth jelly, you can leave some pepper pieces in there, but if you want it completely smooth, you can strain it through a mesh sieve.
  3. In a medium, heavy-bottomed pot or saucepan, heat the mixture until boiling, then stir in the powdered pectin. Once the sugar has been added, be careful not to inhale the mixture. The mixture should be brought to a rapid boil.
  4. Re-boil the mixture once you’ve added the sugar and food colouring. A further 2 to 5 minutes or until the temperature hits 220oF should be added to the boiling process.
  5. Pour the contents into half-pint jars and cover with a lid using a label to prevent spillage. Put the jars in the fridge for at least four hours to chill and thicken.

Keywords: jalapeno jelly recipe with powdered pectin, jalapeno jam recipe with powdered pectin, hot pepper jelly recipe with powdered pectin, jalapeno jelly recipe with powdered pectin

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  1. There is a slew of creative ways to serve this tasty sauce, some of which are shown here.
  2. As a first course, using this jelly as a spread on a piece of bread or cracker is one of the most typical ways to serve it as an appetiser.
  3. A platter of cured meats. This is also a wonderful addition to any holiday charcuterie platter.
  4. Assembled with bread A simple sandwich or even a turkey or ham sandwich can be made. You may also use this as a taste enhancer.
  5. Glaze. Pork, chicken, ham, and even fish can benefit from this glaze. In addition to being excellent, this jelly provides a lovely gloss.
  6. Make a dip out of it. You could also combine the two ingredients to make a tasty dip for chips or crackers instead of pouring it over the cream cheese.
  7. Dressing for a salad. Adding some jelly to simple olive oil and lemon juice base gives a wonderful kick to a salad dressing, a pleasant surprise.

People Also Ask:

Why do you put vinegar in jalapeno jelly?

In this jelly recipe, vinegar serves two purposes. To begin with, peppers are low in acid, which is necessary for the pectin and sugar to bind together and form the jelly. Vinegar is an essential ingredient in making jelly. In addition, the vinegar’s acidity makes the jelly safe to eat even if it is canned and stored for an extended period.

Do jalapenos contain pectin?

Jalapenos! However, the pectin in this product is entirely natural. Granny smith apples, in particular, have enough pectin to thicken a batch of jelly.

Can I use white vinegar instead of apple cider vinegar in pepper jelly?

If you don’t have apple cider vinegar, use simple white vinegar in its place. Alternatively, you can substitute an equal amount of lemon juice.

How long does jalapeno jelly take to set?

A water bath canner should be used for 10 minutes; if you live above sea level, you may need to increase the time by a few minutes. It’s best to wait a few days for the jelly to be thoroughly set up after being withdrawn from the water bath canner.

Can I use liquid pectin?

This recipe calls for powdered pectin, which works well in other jam and jelly recipes but does not work well with liquid pectin.

Can I use a sugar substitute?

You must use low sugar pectin to swap the sugar in this recipe for something else, such as raw cane sugar or Truvia.

Why is my jelly runny?

If you’ve followed the recipe to the letter, it’s most likely because the mixture wasn’t sufficiently boiled before being placed in the jars. The jar should be refrigerated for at least 4 hours to set and thicken appropriately.
There’s no need to throw it away if this happens. It’s perfectly fine to marinate or glaze with the jelly..


  1. Fresh Jalapeno Peppers
  2. Sure-Jell Original Premium Fruit Pectin
  3. NOW Supplements, Pure Apple Fiber Powder with Apple Pectin

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