Ingredients
- 1 cup finely chopped fresh jalapeño peppers
- ½ cup finely chopped green bell pepper
- ½ cup apple cider vinegar
- 4 cups granulated sugar
- 1 pouch (3 oz) liquid fruit pectin
- ½ tsp salt
Ingredient Notes
Jalapeño peppers. Choose firm, glossy, bright green jalapeños with smooth skin. Fresh peppers give the cleanest flavor and the prettiest color. For a milder jelly, remove the seeds and white inner membranes, where most of the capsaicin lives. For more heat, leave some of the seeds in.
Green bell pepper. This is the secret to a well-rounded jelly. It adds sweetness, a fresh vegetal note, and volume without adding heat, so the jelly tastes balanced instead of harsh.
Apple cider vinegar. Its mellow, fruity acidity complements both the sugar and the peppers. White vinegar works in a pinch, but it tastes sharper and less rounded.
Granulated sugar. Four cups may look like a lot, but sugar is essential for the texture, the set, and the glossy finish. It also balances the acidity and heat. Don’t reduce it unless you switch to a pectin made for low-sugar recipes.
Liquid fruit pectin. This recipe is written for liquid pectin, which is stirred in after the boil. Liquid and powdered pectin are not interchangeable, since they’re added at different stages, so stick with liquid for this method.
Salt. A small amount sharpens the flavors and keeps the sweetness from feeling flat.
Instructions
Wear disposable gloves when chopping jalapeños. Capsaicin lingers on skin and can burn your eyes or other sensitive areas hours later, even after washing your hands. Wash your jars and lids in hot, soapy water and have them ready before you begin cooking, because the jelly moves quickly once the sugar goes in.
Add the chopped jalapeños, chopped green bell pepper, apple cider vinegar, and salt to a medium saucepan. Use a pot that’s larger than you think you need. Jelly foams and rises when it boils, and extra room helps prevent boil-overs.
Tip: Chop the peppers finely and evenly, about the size of small confetti. A food processor can speed this up, but pulse in short bursts so you get tiny pieces rather than a puree. A pepper puree will make the jelly cloudy.
Set the pan over medium-high heat and bring the mixture to a boil, stirring occasionally. This softens the peppers and pulls their flavor into the vinegar.
Pour in all 4 cups of sugar and stir until it dissolves completely. Stir along the bottom and corners of the pan so no grains stick. Undissolved sugar can cause crystallization later.
Bring the mixture back to a full rolling boil, meaning a boil that keeps bubbling vigorously even while you stir. Then boil for exactly 1 minute, stirring constantly. Use a timer. Boiling too briefly can leave the jelly runny, and boiling too long can affect how the pectin performs.
Remove the pan from the heat and stir in the liquid pectin right away. Stir well for a full minute so it’s evenly distributed.
Use a spoon to skim off any foam on the surface. Foam is harmless, but it makes the finished jelly look cloudy. If you want crystal-clear, glossy jars, take a moment to skim thoroughly.
Ladle the hot jelly into clean jars, leaving a little headspace at the top, about ¼ inch. Wipe the rims with a clean, damp cloth and seal with lids.
Let the jars cool completely at room temperature, then refrigerate until set. Jelly made with liquid pectin usually firms up within several hours, but it can take up to 24 to 48 hours to reach its final texture. Resist the urge to shake or re-cook it early.
Serve the chilled jelly with cream cheese and crackers, on a cheese board, in sandwiches, or with grilled meats. More ideas are below.
Yield: About 4 to 5 half-pint (8 oz) jars, depending on how finely you chop and how much foam you skim.