Freezer Jalapeno Pepper Jelly
Freezer Jalapeno Pepper Jelly recipe is so easy to make! This is a 5 ingredient, small batch canning recipe for pepper jelly that doesn't require processing in a water bath or pressure cooking.
Servings: 5 half pints
Calories: 50kcal
Cost: 7
Equipment
Ingredients
- 12 large jalapeno peppers (enough for 2 cups minced)
- 1 large red bell pepper (enough for 1 cup minced)
- 1 cup apple cider vinegar
- 5 cups granulated sugar
- 1 (1.75-ounce) package powdered Sure-Jell pectin (not MCP powdered pectin)
- 3/4 cup water
- 2 drops red OR green food coloring (optional)
Instructions
- Wash 5 half pint jars in soapy water; let them air dry on a clean towel.
- Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Cut the peppers in half and remove seeds and white membrane from the jalapeno and bell peppers.
- Cut peppers into approximately 1 1/2-inch pieces or in half if peppers are small. This will help the food processor mince the peppers evenly. (You can also just mince the peppers with a chef's knife and skip the food processor.)
- Pulse the pepper pieces 3 or 4 times in the food processor or blender or just until minced. Do not puree!
- Add the minced peppers, vinegar and sugar to an 8 quart pot or large saucepan. Stir well and bring to a boil, stirring occasionally.
- Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
- Gradually add cooked pectin liquid to the pepper mixture in the pot, stirring well. Bring to a boil and boil 3 minutes, without stirring.
- Remove the pan from the heat and skim any foam from the top.
- Stir in a couple of drops of food coloring, if desired. You can also divide the hot mixture into two pans and put one or two drops of red food coloring in one pan and one or two drops of green in the other to get half red and half green pepper jelly.The red and green peppers in the jelly is pretty as it is without any extra coloring, too.
- Using a canning funnel, or very carefully, pour pepper mixture into washed Mason jars or 1-cup freezer containers.
- Cover with the lids and screw on the bands. 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
How to use liquid pectin in this pepper jelly recipe: Instead of boiling powdered pectin and water together for 1 minute and adding to cooked pepper mixture, simply pour in one pouch of Certo liquid pectin. Proceed with recipe as instructed.
Make it Shelf Stable with Water Bath: For half pints or quarter pints (half cup), bring water in a stock pot up to a boil and place a round rack in the bottom to lift the jars up off the pan. Lower the jars down to the rack with canning gripper tongs. The water should come up over the jars at least 1 inch. When water returns to a boil, set a timer for 5 minutes for quarter pints and 7 minutes for half pints. Carefully remove the jars and let cool on a rack or kitchen towel for 24 hours.
If your jelly does not set up 24 hours:
1. Pour unset batch of jelly from jars 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.
For 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.
Nutrition
Serving: 1tablespoon | Calories: 50kcal