Honey Sweetened Jalapeño Jelly for Canning
A jalapeño jelly with more peppers, a jam-like consistency and sweetened only with honey to use as a condiment, meat glaze, and appetizer with cream cheese on crackers.
- Prep Time: 50 mins
- Cook Time: 20 mins
- Total Time: 1 hour 10 mins
- Yield: 7-8 half-pint jars 1x
- Category: Condiment
- Method: Cooking
- Cuisine: American
- 3 1/2 cups finely chopped jalapeño peppers (about 2 lbs.) *see note on peppers
- 1 1/2 cups finely chopped Anaheim and/or Ancho peppers (about 1 to 1 1/4 lbs.)
- 1 1/4 cups cider vinegar
- 3 tablespoons Ball Low or No Sugar Flex Batch Pectin **see note
- 2 1/2 cups honey
- Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.
- Combine peppers and vinegar in a large stockpot, then gradually stir in the pectin.
- Stirring constantly, bring mixture to a full rolling boil over high heat that can’t be stirred down.
- Add honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and skim foam if needed.
- Ladle hot jelly into prepared, hot jars, one at a time leaving 1/4-inch headspace. Wipe rim, center lid on jar and attach ring, screwing just until fingertip-tight. Add to rack in canner.
- Lower canning rack and process jars in canner for 10 minutes (timing after water comes to a boil with the jars submerged).
- Remove jars to a towel-lined surface to cool, undisturbed, for 24 hours. Remove rings, check seals and label with date before storing.
- Adjust the peppers as you desire: use less jalapeños and more mild peppers for a less spicy jelly or visa versa – just keep the total pepper amount to 5 cups. You can use any pepper you’d like- hotter peppers like habaneros or even sweet peppers in place of the mild peppers.
- Also, you can leave the seeds out if you want a milder jalapeño jelly.
- Remember to use gloves when preparing hot peppers!
- A food processor makes quick work of chopping all the peppers.
**This is equal to 1 box of low-sugar pectin if you don’t have the Flex Batch.
Also, remember this is a loose jam, not like the stiff pepper jelly. The honey causes it to not set up as well. We’re fine with it that way, but if you want a stiffer end product, you can use half sugar and half honey.
- Serving Size: 1 Tablespoon
- Calories: 28
- Sugar: 6.7g
- Sodium: 136mg
- Fat: 0.1g
- Saturated Fat: 0
- Carbohydrates: 7.2g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 0
Keywords: jalapeño, jalapeño jelly recipe, jalapeño jelly , jalapeño jam, condiment, appetizer
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