Jalapeño Jelly

Jalapeño Jelly is a great sweet and spicy treat. It is common to find it available at farmers markets throughout the state of Texas. It goes great on barbecue, cream cheese and crackers, and can even be found as an ingredient to some cocktails.

3/4 lbs of Jalapeño
2 cups of Apple cider vinegar
6 cups of sugar
2 pouches of liquid pectin

Wash, seed and core the jalapeños. Be sure to remove all the seeds.

Place the prepared jalapeños in a blender or food processor along with one cup of apple cider vinegar. Purée to desired consistency. Some like their jelly chunkier.

Add 6 cups of sugar and 1 cup of apple cider vinegar to the Jalapeño purée and boil for ten minutes.

Add 2 pouches of liquid pectin to boiling purée and boil for about 1 min.

Place sterile jars in warm bath. Pour Jalapeño purée into sterile jars and leave about a 1/4 inch gap at the top. Place sterile lids and screw tops on. Allow to cool for 10 min. Before removing from the bath.

Eat with crackers, cream cheese, toast, or any other way you desire.

There are a few cocktails that require jalapeño jelly, so be creative.

Bonus Recipe:


Hot Pepper Jelly Cocktail

1 heaping tablespoon jalapeño jelly

2 ounces Bourbon

3/4 ounce fresh lemon juice

Spoon the pepper jelly into a cocktail shaker, and use the spoon to mash it against the sides of the shaker to break up any lumps. Add the Bourbon, and stir to dissolve the jelly. Add the lemon juice and ice, and shake vigorously. Strain into a cocktail glass.