Jalapeño Pepper Jelly

I love hot pepper jelly.  It is great served with cream cheese (or labne) on crackers.  It also is a nice addition to vinaigrettes.  There is a permanent link to the recipe under Close to the Kitchen –>Appetizers




12 oz. jalapeño peppers (about 12 medium or 16 small)
2 cups of apple vinegar (apple cider vinegar in the U.S.)
5 cups sugar
1 25g bag of Dr. Oetker Reçelyap
5 (8 oz) half pint glass preserving jars with fresh lids (usually available at the pazars or at the Japon Pazari)


1.) Get your water canner boiling (I just use a REALLY HUGE pot).

2.) Sterilize your jars and lids in simmering water. Do not boil.

3.) Seed the peppers (leave some if you like it spicy) and then puree the peppers in food processor or blender.  I like to use a mix of colors and leave some chunks for visual interest.

4.) Combine the pepper puree with the 2 cups of cider and bring to a simmer.

COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

4.) Add Dr. Oetker Reçelyap.  Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.

5.) Pour hot jelly into jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

6.) Process in a boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.

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