Jalapenos! I happened across far more jalapenos than I possibly could use this summer thanks to my awesome Imperfect Produce delivery. I made some salsas, tacos, and pickled some, but was still looking for something new to use them for. That is how this Jalapeno Jelly: No Pectin (!) came to be.
The thing about this recipe is that is it is perfect for the lazy preserver like myself. I’ve never been much of a canner or anything, so I still to this type of canning technique where you omit the water bath and instead have a fridge full of goodies with a slightly shorter shelf life.
Saying this is pectin free may be a bit misleading…it has pectin. But it is 100% natural pectin! Apples, particularly starchy granny smiths, have enough pectin in them to thicken up a batch of jelly. This means you don’t need to add any powder or processed pectin. Just half of an apple! How easy is that?! If you’re looking for a fruity blend of this jelly, try this Peach Jalapeno Jelly, that is also pectin free!
With merely 5 ingredients, this Jalapeno Jelly: no pectin takes no time to make and you will be smothering it on everything! It pairs well with some goat cheese, and also tastes delicious on:
Baked Cauliflower Cheddar Fritters
Baked Spiced Sweet Potato Latkes
Amongst many other options. Tell me – how are you using your end of summer jalapenos?
Jalapeno Jelly - No Pectin
Ingredients
- 3/4 Cup Roughly chopped Jalapeno Peppers*
- 1/2 Cup Roughly chopped Green Bell Pepper
- 1/2 Green apple, cored and cut into chunks
- 1/2 Cup White Vinegar
- 1 Cup white sugar
Instructions
- Put chopped jalapeno, bell pepper and apple into blender or food processor. Blend for about 1 minute until it is very finely chopped - almost like a paste.
- Put pepper mixture, vinegar and sugar into a tall-sided saucepan. Bring to a boil over medium high heat. Continue cooking for about 15 minutes stirring occasionally.
- Once thickened, remove from heat. Put jelly into glass jar and let cool at room temperature. Then store in refrigerator for up to one month.
LJay
July 16, 2020Hi Eva, I love your website! Can I eliminate the bell pepper and add cut up bing cherries to this recipe?? Thank you!
Eva Minette
August 24, 2020I haven’t tried adding fruit in place of the bell pepper, but I’m sure that would taste delicious! I would say use fewer cherries though since they’re more flavorful than the bell pepper.
Eileen Gray
October 27, 2022I used medium hot skinny red and green peppers with recipe. Super! I’ll be cherries or dried cranberries would add chewy sweet dimension!
Jeni
August 15, 2020I made a batch of this today. I didn’t have a granny Smith apple, so I used a red one. My hot peppers were aldo red and I added a carrot for extra pectin, so the jelly turned out deep red. Thanks for the recipe!
Eva Minette
August 24, 2020That sounds like a beautiful version! I love the idea of adding carrots. Glad you enjoyed it!
Vikki M
August 24, 2020too funny—my latest Imperfect delivery included 1lb of Serranos, rather than poblanos. I’m not mad; I love heat and found this remedy. Like the 1st Commenter, I’ll be making enough to share. Thanks for the recipe 🙂
Eva Minette
August 24, 2020Hah! What a surprise! Imperfect produce always keeps me on my toes, but that’s something I enjoy about them. I hope you enjoy the jelly!
Cheryl Raney
June 20, 2022How many jars does this make?
What size jar to use?
Whitney
July 26, 2023Hi, Eva! Love this recipe. It’s a staple in our home weekly. This is the first time I feel I’ve got it too thick. What could or should I add?
Eva Minette
July 27, 2023Hi Whitney, so happy to hear it’s a household staple! You can try mixing in small amounts of water to it until it thins out. Or it might help if you heat up the amount you intend to use in the microwave for a few seconds.
Karen
August 29, 2020I want to try this recipe because I can’t find pectin in the stores. Do you peel the apple? Thanks.
Eva Minette
August 29, 2020No need to peel the apple, just remove the core/seeds. I hope you enjoy it!
Leisa
October 12, 2020How long should this last in the refrigerator?
Eva Minette
December 21, 2020I haven’t ever had a batch last longer than 2 months, but it was still great even after that period of time!
Mel
October 15, 2020I’ve made this recipe twice now. Once without apples and once with red apples. I eyed measurements for a double batch each time. I left all the seeds in each time. I’m a chef and I love this recipes’ versatility! Once cooled, this is such a GREAT jam. I put this over cream cheese on crackers and toast. I even made a jar for some friends and they loved it too! This recipe is now on my fridge of favorites. Thank you!
Eva Minette
December 21, 2020Thank you so much Mel! I’m so glad you are enjoying the recipe, and even sharing it with friends! Little jars of this makes such a great gift.
Lisa G
February 14, 2021Do you have to use apples? I have everything but the apple and would like to try this recipe.
Eva Minette
February 22, 2021The Apple provides natural pectin that will help thicken the jelly to the right texture. I haven’t tried it without the Apple, but it will likely be slightly runnier, but still tasty.
Rebecca
October 16, 2021Probably a ditzy question, but why no salt? Thx!
Eva Minette
October 20, 2021Hi Rebecca! No salt is needed because the jelly is to be kept in the refrigerator, so no need for extra preservatives like in the formal canning process.
Stacy holderbaum
August 20, 2022Can this be frozen in ziploc and for how long?
Eva Minette
August 22, 2022Yes, it should be good in the freezer for 3-6 months!
Sheila Grunert
October 1, 2022Recipe is excellent. I have lots of garden produce now that I need to use. Has anyone tried water bath canning this recipe for longer storage?