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  • Writer's pictureDairy Keen

Jalapeno Pepper Jelly

This recipe is so fun to make, it does make you house smell spicy. We love this jelly with crackers, we put a container of cream cheese and then topped with jelly. Perfect for Super Bowl snack. We also love it on Grilled chicken, or it is amazing to put on a steak or a burger. Add just before removing meat from the heat.

Jalapeno Pepper Jelly

1 Cup Jalapenos, (about 8 medium) Seeds and Membranes removed then finely dice

3 cups Bell Pepper (about 4), Green or Red or Orange (depends what color you would like the Jelly to be)

½ Cup Apple Cider Vinegar

½ Cup water

3 Cups sugar

1 Box Sure-Jell 1.75 oz (Pink Box)

13-4 oz jars or 7-8 oz jars and lids that have not been used before

This makes about 6-7 cups. Put your 4 oz. or 8 oz. jars into your dishwasher and put on the sanitizing cycle. Or you can sterilize the jars by putting them into boiling water for 10 minutes.

Wear rubber gloves and do not touch your face while chopping the peppers. Remove the seeds and membranes. Dice into about ¼-inch pieces, (I use my food processor). Measure the Jalapenos and Bell Peppers after you dice them.

Measure the sugar and place into a bowl. Remove ¼ Cup of sugar from the measured amount and combine with the Sure-Jell.

In a large saucepan add the peppers, vinegar, water, and Sure-jell mixture. Bring mixture to a rolling boil. Simmer for 1 minute. Stir in remaining sugar. Return to a full rolling boil and boil for 1 minute. Remove from heat and skim off any foam with a medal spoon.

Ladle into prepared jars, filling to within ¼-inch of the top. With a wet paper towel, wipe jar rims and jar threads. Cover with lids and bands, screw bands finger tight.

Place jars into your rack in your water bath canner. Cover jars with water by at least 1-inch. Bring to a gentle boil and simmer for 5 minutes at sea-level, 10 minutes at 5,500 feet here in Heber Valley.

Remove jars from the boiling water and place upright onto a towel to cool completely. After jars cool, check the seal by pressing centers of lids. If lid pops back up it did not seal, and you will want to refrigerate and eat within three weeks.

Let prepared jars stand for 24 hours. Store in a cool, dry, dark place up to 1 year. Once you open a jar refrigerate and use within 3 weeks.

Enjoy the fall! FYI Pumpkin Shakes are here at the Dairy Keen and our Famous Soup starts October 5th . Hope to see you soon.

Jan Dairy Keen-Home of the Train


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