Hot Jalapeño Pepper Jelly Recipe
This hot jalapeño pepper jelly recipe comes together by simmering fruit juice, vinegar, and sugar, then adding finely chopped jalapeños for a sweet-heat finish. It’s handy for cheese boards, breakfast toast, or glazing sandwiches. Follow the ingredients and how-to steps below for a clear, quick method.
Ingredients
Ingredients
Step-by-Step Method
Prep the peppers
Rinse the jalapeños. For a milder jelly, remove some seeds and white ribs, then chop the peppers very finely. Clean a jar and lid with hot water so they’re ready.
Dissolve the sugar
Add the juice drink, vinegar, and sugar to a saucepan. Warm over medium heat, stirring until the sugar fully dissolves.
Add jalapeños
Stir in the chopped jalapeños (and salt, if using). Bring the mixture up to a gentle boil.
Simmer to thicken
Boil for 20 minutes, stirring now and then so nothing sticks. Check texture with a spoon—it should look syrupy and slightly thickened. If it reduces too much, add a tablespoon or two of water.
Jar and chill
Pour into the clean jar while hot. Let it cool to room temperature, then close the lid and refrigerate. The jelly will set up more as it cools completely.