Jalapeno Pepper Jelly ~ Easy & Quick Recipe
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- This Jalapeno Pepper Jelly is so delicious and EASY to make! You can make it in your pressure cooker or on the stove and it is a fraction of the cost of store-bought! Another benefit to making it at home is you control how spicy it is. 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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This video almost had me filing for divorce and putting my kids up for adoption
Randomly fell upon this video while scrolling last night. Woke up at 3 am! Decided to stop fighting the urge and committed to making it. 24hr Walmart with it's lights on was a glorious sight. I tried the low sugar pectin and added strawberry extract. I had some and happily went to bed... woke up this morning, ready to have a bagel. IT WAS GONE! My family... love ones... betrayed me! Then they had the audacity to buy 10 lbs of jalapeño, and tell me to make it again... It's 1:35 pm here in Seattle and I've been cooking and canning since 6:30 am... Anyway great recipe and walk through, the boil technique is probably the best thing I've learned in my life!
I followed your recipe and came out delicious. Changed it up on my second try and added raspberries and was even better. Trying it today with some cherries. Thank you for sharing. ❤
I am making this in the morning and this is the best recipe instruction I have found. Thank you so much, pretty lady! :)
Thank you & I hope you like it!
@@TheSaltedPepper So it turned out well. I only got about 2.5 jars but that's a great start. The color came out looking more like apple butter vs green jelly. lol, I had red jalapeno's in the mix, thus the color. Thank you again for the video and now I will be doing this more often.
Okay now…..You are really rocking my world. I made the pepper jelly and it is so yummy. A cracker, some cream cheese and the jelly. Just let me know when I’m back on earth. Dang girl. Delish.
I'm so glad you like it! That's my favorite way to serve it!
After two years of fails in making jam and jelly, your temp guidance changed the game for us. We have done the orange marmelade and jalapeno jelly, the process for our cherry jam with amaretto was saved thanks to your guidance. From my wife and myself in southern Illinois thank you and god bless for the tips and tricks that have made this process a joy again for the both of us.
Thank you and I'm so glad I could be of help!
Could I please get the link or recipe for cherry and amaretto jam!? Sounds wonderful.
I'm a Texan & I love jalapeño jelly soooo much!! They're tricky lil buggers though. We do jalapeño poppers every few months. We buy a batch of chillies & one will have no heat, the next one will burn your face off. I already had seen your video for orange marmalade when I pulled this one up. That is my absolute favorite, so will be watching that next! 🙂
I followed your recipe directions and my jelly turned out fantastic and absolutely delicious. Thank you! 😁
Wonderful!
Such awell done video. I folloewed to the exactly and made great pepper. Thank yo so much. You reall need your own TV show.
I'm so glad you enjoyed it!
Love It I have a 5 cases of jars and we have a two by two foot box of peppers and three cases of jars ,
Gotta try It
I hope you enjoy it!
Thank you I love jalapenos especially and pepper jelly and your bubbly attitude makes it all the more better thanks
Thanks so much! I hope you enjoy the jelly!
I LOVE youuu! Your personality, your recipes, the fact you use the ninja and you explain why you do or don’t do this vs that! All perfect! I am so thrilled to have found your channel! I found it searching for blueberry jalapeño jelly recipe using ninja!
Thank you so much!!
@@TheSaltedPepper ❤️❤️❤️
I was looking for jalapeño jelly recipe , after 10 different videos , the most easy, because the way you explain every detail, love your personally! Thank you so much 😊
Going to make this !! Thanks
Thank you. Thank you. Thank you! love to can! I love jalapeño jellies and never realized how easy it was!
You are so welcome!
what do you spread it on?
Maraming pera, kayang gawin ang lahat.❤❤❤
Looks like a wonderful recipe and I’ll be trying it. For the record, the pith is where the heat is going to live. The seeds will impart more bitterness to your jelly, salsas etc.
Don't have the same equipment buy made this recipe today. I cut down on the whole peppers and glad I did as they were hot!! It is delicious and not only easy to make but delicious. Thanks for sharing.
Peppers vary so much, I'm glad you got the right amount!
My jalapenos are red and ready, thank you for this video... Can't wait to try it out!
Hope you enjoy it!
You are the BEST and my mouth is watering ❣ Turned out so beautiful and who would have thought so easy to make ..
Thank you!
wooooo jalapeno jelly tacoooooo day 4 sure
I’m new to your channel . I have been wanting to make pepper 🌶️ jelly for a while now and wasn’t sure how. Will be making it. Thank you.
I hope you love it!
I like the coloring
Hi -
When finished, this process is stored in the refrigerator.....can I do the same process but give it a hot water bath so I can store it in the pantry? I don't want to take up refrigerator space and it would be easier to give it away if it wasn't already chilled. Thanks for your help, can't wait to try the recipe!
It's very close to the Ball canning recipe, so I think it will be just fine to process in a water bath. I would check an approved canning recipe though just to make sure the acidity levels are where they need to be.
Yum! My mother made this when I was a kid and she served it just like you. Her's seemed to have a bit more texture almost like a relish, maybe? She made hers with no seeds, so that may have been why she called it jelly. I'm so excited to try this. Thank you!
Sounds like she may have made a type of jalapeno relish with bits of jalapeno and maybe other ingredients in it. I have made a cucumber and jalapeno relish that is unbelievably good. I hope you love the jelly!
Thank u for detailed demonstration…I would like it too be chunky pepper jelly myself..looks great
Awesome! Thank you for the tutorial!
First time watching you. I am appreciative of your sharing. Going to try this as I have been growing so much pepper and just freezing. Thanks so much
I hope you love it!
Great tutorial ❤
Awesome I love watching u I’m make it soon
Great recipe! Definitely going to try it myself! That knife looks like a really handy little chopper too, where's it from?
Made this today, first time ever making jam. Nice and easy to make. Looking forward to trying it once it cools 😀
Hope you enjoy it!
This sounds delicious! How long does this last in the refrigerator? I'm trying to decide if I want to water bath it or just refrigerate it from the get go! Thank you for the easy recipe!
Unopened, it will last at least a year in the fridge. Opened, probably 3-6 months. It doesn’t go bad, but it gets more crystallized over time. I water bath canned mine and just opened some up that I made for this video and it was great. Either way, canning or refrigerate, stays good a long time.
@@TheSaltedPepper Thanks so much!
The seeds only have capsaicin oil on them there isn’t any spice in them...and they can be a bit bitter.
If you want it spicer the capsaicin is in the placenta (the white pithy part), so add that instead of the seeds. It would be smoother, hotter, and have less chance of adding bitterness into the flavor.
im here because i love green jelly
Thank you for your excellent content. I appreciate your hard work. Making your toffee recipe in a pan and in the ninja making your yogurt for the second time.
I got it mixed up this time and put the sure jel after the sugar. Would I still be ok or scrap the batch. Thank you
Have you ever made this with peppers and some fruit? A friend of mine makes pepper jelly with peach/ peppers and another one with pineapple/pepper. I had it with and without the cream cheese and OMG does it make the whole thing better. Can't wait to try this, though I will probably try with a sugar substitute or a half/half blend.
I haven't yet, but plan on it!
@@TheSaltedPepper Habanero peach! It's the bomb!
Yum! Gonna try it! I am new to making jelly but, I finally made one batch that set. I’m so happy.
Hope you like it!
I was taught to mix bell peppers and jalapeños.
So funny how many of us can say “I have learned the hard way” when it comes to cutting up jalapeños. Yup! In my eye and all over my face, yep! 😂 I foolishly thought washing my hands thoroughly was enough. WRONG!
So true!
Im going to make this with 50/50 red scorpions and reapers 😂 just because i can 😂😂
Yikes! Keep me posted! LOL
Hope you still alive 😜
I have made Jalapeno jelly several times and have a hard time getting it to set properly, I'm going to have to try this method. Thanks for all your videos, I'm new to the ninja foodi and you are the first place I look for new recipe's!
Let me know how it sets up for you!
Nice!
Love your voice and video!
Thank you so much!
I’ve been watching a lot of your videos and you are a very good cook/scientist. I just got the Ninja coffee and tea maker today and the tea came out so good. Tomorrow I should be receiving the Ninja hot cold blender and the kids don’t even know what all it can do so they will be thrilled. My middle child loves egg nog so I will have her follow your recipe on that all in due time...thank you for you videos...I plan on in the future getting some of the different cooking ninja foodi appliances for my dad to cook in as well...💜💜💜
Thank you so much! Enjoy your tea and blender!
Hi Louise, new subscriber here! I want to say thank you and I love your videos on the Ninja Foodi Blender, I actually bought one yesterday after viewing some of your videos and I am absolutely in love with it! I made potato and cauliflower soup without having to chop or cook it was so easy and simple. I would love for you to make a vanilla ice cream tutorial, using the ice cube method, I wonder how it will turn out. If I'm gonna be honest haha I'm a little bit scared of messing it up and wasting my ingredients (food is a bit scarce over here at the moment). Anyways I look forward to more of your videos, stay safe and take care.
I'm so glad you like the blender! I will do ice cream eventually!
Thank you!!!
I like the cut of your jib. Great recipe. Great instruction.
Thank you!
I cannot wait to try this. The good thing about jalapeños is that you can find them all year long, and they are so plentiful where I live.
I hope you enjoy it!
Just found your channel! Super helpful and such an adorable cook :)
Thanks so much! 😊
Would it be possible to make jelly from lacto fermented jalapeños? I have several lbs fermented and I’d love to try them in jelly.
Can we use an Instant Pot?
What were the measurements… can it be doubled? Looks delicious.
I don't recommend doubling jelly recipes because you can run into issues with temperatures and it setting. thesaltedpepper.com/jalapeno-pepper-jelly/
Hi there can you please share what spatula you are using 😊 also live your videos
Thanks Louise, can't wait to try it, just bought some peppers for the bread you made the other days. Can you tell me, does the blender smell like jalapenos or were you able to get the smell out?
\
I do the clean cycle right after and I haven't noticed any lingering smell or anything like that.
Salt takes away smell
I made an orange Habanero jam, sooo good. 1 habanero 1 poblano 3 darling Oranges and 1 green pepper. It’s nowhere as spicy as I thought it would be.
That sounds good!
I don't mind settling now 😆
Can I use apple cider vinegar?
I coughed when you scaped out the pulp! 😳😂🤣
Right! LOL
Reply to Tina who asked what to spread jalapeño jelly on? Crackers and cream cheese! Delicious.
Yes!
how long is this good in the fridge? thanks
It lasts at least 6 months unopened in the fridge and at least a month once you open it.
Hi thank you for the video .please can you tell me where can i buy food coloring
Most grocery stores carry food coloring in the baking aisle.
Thank you very much
The baking isle
I made some jalapeños jelly. It got real thick can I add water to thin it out?? Please and thank you 😊
Adding water may not result in a better texture, but it will thin it out. I'd try with a small amount and see how you like it.
What kind of knives do you use
Can I do the water bath with this recipe so I don't have to keep all the jars in the frig?
Can I water bathe can these and if so when after its done setting in the fridge or right after making then water bath and skip the refrigerator?
This recipe is very close to the ball canning recipe so it should be fine to water bath can. I would do it right after making the jelly.
Not sure if you are aware that the uglier the pepper the more spice they have. If you see a jalapeño with lines in it they will have more heat. I also learned the hard way that you need to wear gloves, my eyes were on fire for awhile.
You know, I think I have heard that!
I didn’t wear disposable gloves & both my hands were on 🔥 for 12 hours! I did discover that rubbing alcohol helps to take the heat from your skin after 12 hours.
Uhh,, look at the plant too! The more black in the stalk and branches is a sign of heat!
I wouldn't rely on that. The wrinkles just mean it's older. There really isn't a good way to estimate heat by looks, including color. I've grown red, wrinkly, mild ones, as well as green, smooth, and hotter-than-a-habañero ones.
@@86donkeysmy jalapeño peppers are super hot this year!
I wish i could find jam/jelly recipes that dont use added pectin bc I cant stand the pectin we buy (Suregel box pectin) bc I can taste it & feel it in my mouth. It tastes horrible. Pectin is basically ascorbic acid & thats all i taste. And low sugar would be nice too. I mean having 3/4C of sugar or more per jar equals diabetes in a jar.
Maybe add apple skins for their pectin and then fish them out before canning?
I was wondering if I could make a roasted garlic jalapeño peppered jam?
I'm sure you can and it sounds amazing!
How much in grams is 10 peppers ? I grow peppers that are 1/2 of yours but i have bought some even bigger than yours. Can't you use weight to make it easier for people ?
Apparently I didn’t use enough pectin, Is it possible to reheat and bring it to a boil to add more.
I have never tried that, but if it didn't set up, it is certainly worth a try! What kind of pectin are you using? Powdered pectin and liquid pectin work a little differently.
@@TheSaltedPepper sure jell powder. I did work.
Is there a way this could be utilized in a hot sauce?
I haven't tried that, but I don't see why you couldn't add it to vinegar and maybe some more peppers to give it a spicy sweet heat.
@@TheSaltedPepper thanks for the reply. I'll see what I can do lol
can i use honey instead of sugar ?
Honey should not be heated.. You can use jaggery instead of sugar you can buy online or just get from near by Indian grocery store
Can this jelly be kept in the freezer?
I wouldn't freeze it, but it will last a very long time in the fridge. It can be cut down to 1/2 batch no problem.
What if I don’t have a blender?
Could I use a cup of Apple cider vinegar in place of the white?
Yes, I'm sure that would be fine.
You are so pretty!
You can use jaggery instead of sugar... Always available at indian grocery stores
Is it okay to strain the pulp out of the blended puree before cooking to make a clearer jelly? Also, is it okay to put the jars in boiling water for 15 minutes after sealing for longer shelf life?
Yes, you can strain it. This recipe is very close to the ball canning book recipe, so I would look that up for canning.
Why only 2.5 tsp when the package says use the while thing? I followed instructions to a T and it didn't set. Did you mean 2.5 tbsp instead?
The recipe says 2.5 Tablespoons: thesaltedpepper.com/jalapeno-pepper-jelly/ If I said 2.5 teaspoons in the video it was a mistake that I didn't catch. I always recommend printing the written recipe instead of going by the video. Sorry that happened!
@@TheSaltedPepper i printed your recipe and no where does it say 2.5 Tablespoons . just letting you know .
Can you make this without pectin?
I don't think the peppers have enough natural pectin to set up without it.
What's the shelf length
If you water bath can it, it will last at least a year. In the fridge several months or even longer if it is open.
Use a spoon to remove seeds.
anyone have a low sugar recipe for this jelly?
You can use low sugar pectin and cut back on the sugar.
Louise, can you add blackberries to the recipe?
I don't see why you couldn't.
You are such a sweetie
is Citric acid the same as Pectin?
No.
I'm going absolutely insane. I've tried googling my problem and there's zero results. My issue is that I waited too long to put my jelly mixture into my jars and it started to set in the pot. Now it's all chunky and bubbly because I didn't can it while it was still liquid. How can I fix this!??!
Everytime I google my issue, no matter how I word it, the only results I get is how to fix runny jelly. Not how to fix jelly that's set too quickly before I could jar it. Can I reheat the jelly to turn it liquid and then re-can it (I used liquid pectin). Help!!!
I would try to thin it with some water and gently reheat it. I did find this article and it says the same thing, but it’s not recommended to can jelly once you do this. nchfp.uga.edu/how/can_07/stiff_jelly.html
Did you ever try apple in there so that you won't need pectin?
No, I haven't.
Why isn’t this a canning recipe?
Because I'm not an expert in canning, however it is very close to the Ball canning recipe so I'm fairly certain you can water bath can it without issue.
What if I do not have pacton
Some people use gelatin, but it is a different process. I suggest picking up some pectin at target or walmart if you have one near you.
The Salted Pepper I did I ran right out yesterday lol I made the jelly but it’s so very sweet I do not know if I can really eat it
Can I lessen the sugar
Thank you
Save your apple cores and peels boil and strain. Natural pectin. Pectin unnatural like this is actually very bad for you. People don't even realize this.
@@suemorrissey1847 the sugar in this is discusting , It's obvious this lady is a sugar girl. Use honey and wayy less. That amount of sugar in any jam or jelly is not needed. Only for Sugar girls who love it
I am being nit picky, but it drives me crazy to see folks leaving their plastic spatula in the cook pot. At those temperatures that has to be leeching into the food. But recipe looks 👍 good.
It's not plastic, it's high heat silicone and perfectly safe for higher temperatures. I either use this kind of spatula or a wooden spoon when making jellies/jams/preserves. I hope you enjoy the recipe.
sugarrrrrrr
Wow, I could see making a lot of different types of jellies if that Ninja chops everything down into juice like that. But something I just do not understand when watching these videos, and that is all the waste. Has no one ever shown you that you should only be removing the stem as all of the pepper is edible. Even if you did use your knife to cut the top of the pepper off, you could still go back and pop the stem and use the rest of those peppers. I'll bet you have the equivalent of two or more whole peppers wasted there just in the tops. Do you also throw away the top of a bell pepper when you cut them? same concept. Sorry for the rant, Hate waste.!!
I also dislike waste and I don't waste anything. Just because you don't see me using something on a video, certainly doesn't mean that I didn't use it for something else.
Uhhh, surprised no lemon!. Lemon has lots of natural pectin in it!
You could add some lemon.
So get a better blender, oh wait this is a commercial
4 cups of sugar?
Holy moly!
Yep, that is how jelly is made.
Lol usable and easy is heating and making jellies in a damn stove .. this is the lazy way honestly. 😴
🤣🤣🤣 It’s exactly the same as using a stove.
Yummy ! thanks for the recipe!