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Water Bath Canning Jalapeño Pepper Jelly Recipe Easy and Flavorful

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A quick and easy jalapeño pepper jelly recipe using water bath canning that balances spicy heat with sweet and tangy flavors. Perfect for entertaining and pairs wonderfully with cream cheese and crackers.

Ingredients

Scale
  • 1 pound fresh jalapeño peppers, finely chopped (remove seeds for less heat)
  • 4 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 package fruit pectin
  • Pinch of salt (optional)
  • Cream cheese (for serving)
  • Crackers (for serving)

Instructions

  1. Prepare your jars and lids by washing them in hot, soapy water. Rinse well and place jars in a boiling water bath for 10 minutes to sterilize. Keep them hot until ready to fill.
  2. Wearing gloves, finely chop about 1 pound of fresh jalapeños. Remove seeds if you want a milder jelly.
  3. In a large saucepan, combine chopped jalapeños, 4 cups sugar, 1 cup apple cider vinegar, 1/2 cup water, and a pinch of salt if using. Stir well to dissolve sugar.
  4. Sprinkle 1 package of fruit pectin over the mixture and stir continuously to prevent lumps. Bring to a full rolling boil over medium-high heat, stirring constantly.
  5. Boil for 1 minute, then remove from heat. Test if the jelly will set by placing a small spoonful on a cold plate; if it wrinkles when pushed after a minute, it’s ready.
  6. Using a funnel and ladle, carefully fill hot sterilized jars, leaving about 1/4-inch headspace. Wipe rims clean with a damp cloth to ensure a good seal.
  7. Place lids on jars and screw bands on finger-tight. Lower jars into the boiling water bath, ensuring they’re covered by at least 1 inch of water. Process for 10 minutes (adjusting for altitude if needed).
  8. Remove jars carefully and place on a towel to cool for 12-24 hours. Check seals by pressing the center of each lid—it should not pop back. Store sealed jars in a cool, dark place.
  9. When ready to eat, spread cream cheese on crackers and top with your jalapeño pepper jelly.

Notes

Always wear gloves when handling jalapeños to avoid irritation. Stir continuously when adding pectin to prevent lumps. Use the cold plate wrinkle test to check jelly set. Do not skip the water bath canning step to ensure safe preservation. Let jars cool undisturbed for 12-24 hours before storing. For a milder jelly, remove seeds or substitute with milder peppers. For a low-sugar version, use low-sugar pectin and reduce sugar by half, noting texture changes.

Nutrition

Keywords: jalapeño pepper jelly, water bath canning, spicy jelly, sweet and spicy jelly, homemade jelly, pepper jelly recipe, easy jelly recipe, party appetizer

Find it online: https://cravemila.com/water-bath-canning-jalape-n-o-pepper-jelly-recipe-easy-and-flavorful/