Jalapeno Pepper Jelly (No canning required!)
This smoked jalapeno pepper jelly hits all the right flavor notes, from sugary sweet to perfectly spicy. Make this easy jalapeno pepper jelly recipe to serve over top smoked cream cheese for an easy appetizer, or use it to baste ribs or grilled chicken. No canning needed!
Servings: 3 pint-sized jars
Equipment
- 3 pint-sized mason jars with lids *If freezing the jelly, you will need freezer-safe jars.
- cheesecloth
Ingredients
- 8-10 jalapeno peppers
- 2 habanero peppers (optional)
- 2 medium bell peppers *We used one red and one orange pepper.
- 1¼ cup apple cider vinegar
- 5 cups granulated sugar
- juice of one lime
- ½ navel orange (zest of ½ the orange and juice of ¼ orange)
- 1 teaspoon salt
- 3 oz Certo liquid fruit pectin (1 pouch in the box)
Instructions
- Preheat smoker to 225℉ with your choice of wood or pellets. Place the whole jalapenos and habaneros (if using) on the grill grates, close the grill lid, and smoke for about 1 hour. Remove the peppers from the grill to cool.
- When the peppers are cool enough to handle, cut off the stems and remove the seeds and pith (inner white rib part). Then cut the peppers in large chunks. Do the same for the two bell peppers. *See notes.
- Add all of the seeded peppers to a food processor. Use the pulse setting to process the peppers until they are finely diced. *If you don't have a food processor, you can use a knife to very finely dice the peppers.
- Add the diced peppers to a piece of folded over cheesecloth. Fold the cheesecloth around the peppers, and squeeze to remove any excess moisture so that your jelly sets up properly.
- Add the diced peppers to a pot with the sugar, apple cider vinegar, salt, juice of one lime, zest of ½ the navel orange, and juice of ¼ of the orange. Mix together well. Bring to a boil, stirring frequently. Then, reduce the heat to a low boil and continue to boil for another 10 minutes.
- Slowly stir in the liquid pectin, boil the jelly liquid for another 1-2 minutes, then remove from the heat. Cool for 5-10 minutes, then pour into mason jars and screw on lids tightly. Depending on the size and number of your peppers, you should be able to get 3 pint-sized mason jars.
- Flip the jars over and allow to cool upside down on the counter for 30 minutes to 1 hour. This helps to evenly distribute the pepper pieces. Then, flip the jars right-side up and cool at room temperature for another 4-5 hours.
- After the total 5-6 hour cooling time at room temperature, transfer the jalapeno pepper jelly jars to the refrigerator. Refrigerate overnight, and your jelly should be fully set and ready to serve the next day.
- Serving suggestions: Spoon one pint of the jelly over a block of cream cheese (or smoked cream cheese) and serve with buttery crackers. Use the jelly as a deli sandwich spread. Use as a glaze for smoked ham or pork tenderloin. Baste onto ribs or grilled chicken about 15 minutes before done cooking.
Video
Notes
- Refrigeration - Because this pepper jelly doesn't require canning, you should store the jelly in the refrigerator and consume within 10 days.
- Freezing - If you use freezer-safe mason jars, you can freeze the jelly after refrigerating it overnight the first night. The jelly will stay good in the freezer for up to 6 months, and you can simply thaw in the refrigerator for 24-48 hours before serving.
- Spice Level - When you remove the inner ribs and seeds of the hot peppers, then the jelly has a milder flavor (the wife loved it, so it wasn't too hot, even with the habaneros). If you want a spicier jelly, leave the pith in some of the peppers.