Homemade Jalapeño Jelly

If you’ve never tried homemade jalapeño jelly over cream cheese with crackers, you’re missing out! It’s sweet, spicy, and one of my favorite things to have on the pantry shelf, especially with the holidays coming up.
Homemade Jalapeño Jelly (Double Batch)

Ingredients

▪️1½ lbs jalapeño peppers
▪️2 cups apple cider vinegar, divided for blending
▪️2 additional cups apple cider vinegar
▪️12 cups sugar
▪️4 pouches liquid pectin (3 oz each)

Instructions

▪️Wearing gloves, remove the stems and seeds from your jalapeños. Blend with 2 cups of apple cider vinegar until finely chopped.

▪️Add the pepper mixture to a large pot with the remaining 2 cups of vinegar and 12 cups of sugar.

▪️Bring to a boil, stirring constantly, and boil for 10 minutes.

▪️Add the liquid pectin, return to a full rolling boil, and boil hard for 1 minute, stirring constantly.

▪️Remove from heat and skim off any foam and larger pepper pieces.

▪️Ladle into hot jars, leaving ¼ inch headspace. Wipe rims thoroughly and apply lids and rings fingertip tight.

▪️Process in a boiling water bath canner for 10 minutes, adjusting for elevation. Start your timer once the water returns to a full rolling boil.

▪️Turn off the heat, remove the canner lid, and wait 5 minutes before removing jars. Allow to cool undisturbed for 12–24 hours and check seals.

From garden to harvest, one jar at a time!