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.
Tami
July 8, 2018Could this jalapeño jelly be processed to extend shelf life?
Eva Minette
July 9, 2018I haven’t tried canning it, but it should be able to be processed like other jams and jelly.
Tami Pressley Carr
July 10, 2018Thanks! I’m making this and putting it in mini jelly jars and using for a baby girl shower gift favors with the tag: sugar and spice and everything nice, that’s what little girls are made of.
Eva Minette
July 18, 2018What a great idea!
lissa dehring
August 19, 2018How much does your recipe make?
Eva Minette
August 20, 2018This recipe yields about 1.5 cups of jelly.
Phillis
September 21, 2018Can you freeze the jelly?
Eva Minette
September 24, 2018I have not tried to freeze the jelly, though if you seal it well to prevent frost bite, it should be able to keep.
Anna hill
December 8, 2018I am making this now with a twist, habanero jelly I had a cup of puréed pepper with granny apple and a few baby carrots, vinegar and Sugar will cook till it makes jelly
Eva Minette
December 10, 2018That sounds like a great variation with the habanero and carrots!
VB
July 8, 2019I love red pepper jam, which we had growing up since the 60’s. (Grampa Ivan’s recipe.) I just got a handful of Caribe peppers and have some green peppers in the fridge…and your recipe sounds like a good guideline! Let’s see what happens….thx!
Marianne Nelson
December 3, 2019Can I add fruit to this recipe; I.e. jalapeño peach jam? If so, when would I add the peaches and how many?
Brenda
April 15, 2020I just made the jelly using a poblano pepper, 3 serrano peppers, and one jalapeno with about 2/3 of a Granny Smith apple. (I was afraid the jelly would be too hot so I used more of the apple. I removed most of the seeds to be on the safe side for the first batch of jelly. (I like spicy food but I didn’t want the jelly to be too hot.) To me, it is extremely spicy where beyond being able to eat it. Perhaps I used too many peppers, chopping them too small before adding them to the blender… Should I try making the jelly again, using fewer peppers than previously, and then add the jelly from the first batch to the second to perhaps make it more tolerable? (Usually, I love hot pepper jelly so I was anxious to try your recipe.)
Brenda
April 15, 2020Hi again! I must apologize regarding my previous note earlier this evening. The jelly I made cooled, I put it on toast and LOVED it! I think perhaps the next time I make it I will not cook it as long so it will be a little thinner but I DO like your recipe. I just wanted to write again, saying to please disregard my earlier note. Thank you for your recipe and I am anxious to try some of your other recipes.
Regards, Brenda
Eva Minette
April 17, 2020Hi Brenda – so happy to hear you’re enjoying it! Yes, it can seem really spicy when it’s fresh and hot, but I’m glad it cooled to your liking.
Elizabeth
July 11, 2020This sounds yummy, but I have a big family, can this be doubles or tripled? Thank you Betty
Eva Minette
August 24, 2020Hi Elizabeth, yes, absolutely!