The easiest recipe for delicious Jalapeño Pepper Jelly you will ever find! It makes a great quick appetizer with crackers and looks cute in a jar tied with a ribbon as a sweet (& spicy) homemade gift!
I have such fond memories of jalapeño jelly, taking me right back to the 80’s. My mom used to serve it to every round of guests with a generous side of cream cheese and crackers. It still takes me back to those days. Back then it was always homemade of course!
Which Part of a Jalapeño Pepper is Spicy?
A pepper’s heat comes from mostly from the pith or membrane and ribs of the pepper, not the seeds. Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of a hot pepper. Simply remove the seeds and membrane with a sharp knife to take down the heat before adding to a dish.
Charles and I grew both green and jalapeño peppers for the first time this year in our garden, and they are BURSTING out of the garden. It’s really impressive! Needless to say, I had to find a home for these perfect little things – there’s only so much salsa a girl can eat. I called my mom (something I do every day) to ask if she could dig up her original recipe for jalapeño pepper jelly and voilá, she delivered. Thanks mom, you never disappoint.
DIY Hostess Gifts
While you can purchase hot pepper jelly at the store, I highly recommend making your own if you have a bit of time. Nothing quite beats a homemade hostess gift, and this one is absolutely perfect. Just tie a ribbon on the top of the jar, and if you want to make it a bit more robust, pick up some good quality crackers and a bottle of white wine to go with it. Something a bit sweeter, like a Gewürztraminer would be a solid choice to compliment the spice.
Jalapeño Pepper Jelly
The easiest recipe for delicious Hot Pepper Jelly you will ever find! It makes a great quick appetizer with crackers and a generous spread of cream cheese, and looks cute in a jar as a personal gift!
- 1 cup green bell pepper, seeded & finely diced
- 1 cup finely diced seeded jalapeno peppers
- 1 cup distilled white vinegar
- 1/2 teaspoon salt
- 4 cups sugar
- 2 170 mL packages liquid Certo
Add green peppers, jalapeno peppers, vinegar and salt to a medium/small pot and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 10 minutes.
Stir in the sugar and increase to a boil until the sugar dissolves. Remove from heat and stir in Certo. Continuously stir for 5 minutes. Pour into small sterilized jars and process to seal.