How to Make Red & Green Freezer Jalapeno Pepper Jelly

Want to know how to make this Red & Green Freezer Jalapeno Pepper Jelly recipe? It's so easy! This is a 5 ingredient, small batch canning recipe for homemade jelly that doesn't require processing in a water bath or pressure cooking. I'll walk you through it step by step!

Adding red bell pepper to the green jalapeno peppers in this sweet & hot (not too hot) jelly adds color and the combination makes it perfect for the holidays. I use it as a glaze in my Instant Pot Bone-In Pepper Jelly Ham recipe.

What's the shortcut?

• Freezer and refrigerator jams and jellies take less time to complete than the traditional method of pressure cooking or processing in a water bath.
• Using the food processor is a huge time saver.

What you will need

• Jalapeno peppers
• Red bell pepper
• Apple cider vinegar
• Granulated sugar
• Sure-Jell powdered pectin
• Water

How to make Freezer Pepper Jelly

Scroll down for the complete printable recipe

1. Wash 5 half pint jars in soapy water, then sterilize them by submerging them in boiling water for 10 minutes. I use a small round wire cooling rack to lift them up slightly off the bottom of the pot of boiling water.
2. Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Remove seeds and white membrane from the jalapeno and bell peppers.
3. Cut peppers into approximately 1 to 1 1/2-inch pieces. This will help the food processor mince the peppers evenly. (You can also mince the peppers with a chef's knife.)
4. Pulse the pepper pieces 3 or 4 times or just until minced. Do not puree!

4. Add vinegar to pepper mixture; stir in sugar and let stand 10 minutes, stirring occasionally.

5. Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.

6. Gradually add cooked pectin to pepper mixture, stirring well. Stir about 3 minutes or until sugar is almost all dissolved. Stir in a couple of drops of food coloring, if desired.

7. Using a canning funnel, or very carefully, pour pepper mixture into washed and sterilized Mason jars or 1-cup freezer containers.

8. Screw on the lids tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.

Pro Tip

Do not stir pepper/pectin mixture fast or with a whisk. This will incorporate unwanted air bubbles in the jelly.

What goes with Freezer Jalapeno Pepper Jelly?

• The most common way to serve pepper jelly is spooned over a block of cream cheese (or goat cheese) as a dip or spread and served with crackers. It's my go-to, quick and easy appetizer at Christmas for parties.
• Use it as a sauce on seared chicken breast. Sear the chicken and when almost done inside, spoon about 1 to 2 tablespoons per breast over the chicken and cover with the lid. The jelly will melt and create the sauce!
• Brush it on a roasted pork loin or tenderloin 15 minutes before finished baking, then serve alongside it.
• Toss wings in this pepper jelly or serve as a dipping sauce.
• Eggroll or potsticker sauce when mixed with a little soy sauce.
• It makes a fantastic glaze on ham. I used it on my Instant Pot Bone-In Pepper Jelly Ham recipe.
• Top hamburgers with a tablespoon of pepper jelly right as they come off the grill. The sweet and spicy combination is to die for on a cheese burger.
• Stir it into pimento cheese spread for a little sweet heat on a cracker.
• On a sausage biscuit! Yes please!
• Add one cup of Red & Green Jalapeno Pepper Jelly to a 20 ounce bag of small, frozen meatballs in a slow cooker. Cook on LOW 4 to 6 hours for Sweet & Hot Glazed Meatballs. Serve as an appetizer with a toothpick.

Variations

• Add red or green food coloring just before pouring into jars.
• Use red jalapeno peppers instead of red bell pepper.
• Don't like the heat? Use red and green bell peppers.
• Want to turn up the heat? Don't remove the seeds or add one ghost or other seriously hot pepper along with the jalapeno.

Can I store this jelly in my pantry?

No. Since the jar lids are not sealed and the jelly has not processed in a hot water bath to kill bacteria inside the jar, freezer jams and jellies need to be stored in the freezer or fridge.

How long can I store this pepper jelly in the fridge and freezer?

Red & Green Freezer Jalapeno Pepper Jelly can be stored in the freezer up to 1 year according to the National Center for Home Food Preservation. It can be stored in the fridge for 1 month at 40 ℉ or below.

How do I thaw freezer jams and jellies

Simply place the jar of jam or jelly in the refrigerator and it will thaw in about 24 to 32 hours. Do not leave on the counter to thaw. It will thaw unevenly and unsafely on the counter.

Other shortcut canning recipes you will love

• Easy Strawberry Freezer Jam
• Slow Cooker Fig Jam
• Shortcut Sweet Heat Pickles and Vidalia Onions
• Peach Freezer Marmalade

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Updated 10/20/20

Red & Green Freezer Jalapeno Pepper Jelly

Kathleen Phillips | GritsAndGouda.com

Red & Green Freezer Jalapeno Pepper Jelly recipe is so easy to make! This is a 5 ingredient, small batch canning recipe for jelly that doesn't require processing in a water bath or pressure cooking.

Print Recipe Pin Recipe

Prep Time 3 hrs 15 mins

Cook Time 3 mins

standing time 1 d

Total Time 1 d 3 hrs 18 mins

Course Appetizer, Breakfast

Cuisine American

Servings 15 half pints

Equipment

• canning or freezer jars

Ingredients

  

• 12 large jalapeno peppers (enough for 2 cups minced)
• 1 large red bell pepper (enough for 1 cup minced)
• 3/4 cup apple cider vinegar
• 5 cups granulated sugar
• 1 (1.75-ounce) package powdered Sure-Jell pectin (not MCP pectin)
• 3/4 cup water
• 2 drops red or green food coloring (optional)

Instructions

 

• Wash 5 half pint jars in soapy water, then sterilize them by submerging them in boiling water for 10 minutes. I use a small round wire cooling rack to lift them up slightly off the bottom of the pot of boiling water.
• Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Remove seeds and white membrane from the jalapeno and bell peppers.
• Cut peppers into approximately 1 to 1 1/2-inch pieces. This will help the food processor mince the peppers evenly. (You can also mince the peppers with a chef's knife.)
• Pulse the pepper pieces 3 or 4 times or just until minced. Do not puree!
• Add vinegar to pepper mixture; stir in sugar and let stand 10 minutes, stirring occasionally.
• Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.
• Gradually add cooked pectin to pepper mixture, stirring well. Stir about 3 minutes or until sugar is almost all dissolved.

  Stir in a couple of drops of food coloring, if desired.
• Using a canning funnel, or very carefully, pour pepper mixture into washed and sterilized Mason jars or 1-cup freezer containers.
• Screw on the lids tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.

Notes

If your jelly does not set up after one week:

1. Remake entire batch if none of it set up: Pour unset batch of jelly into a large bowl (no more than 8 cups). 2. Wash those containers and rinse in boiling water; thoroughly dry. 3. For every 1 cup of unset jelly, add 2 tablespoons sugar to the bowl of unset jelly. Example: 8 cups jelly; stir in 16 tablespoons (1 cup) sugar. Let stand 10 minutes. 4. Meanwhile, stir in 1 pkg powdered Sure-Jell Original into 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly, until a full rolling boil without stirring. Boil 2 minutes. 4. Pour the hot pectin mixture into the unset/sugar mixture. Stir at least 3 minutes or until sugar is dissolved. 5. Pour into washed containers, wipe rims with wet paper towel and seal with lids. Let stand at room temperature 24 hours before refrigerating.