Jalapeno Apple Jelly

Jalapeno Apple Jelly

We may earn money or products from the companies mentioned in this post.

Jalapeno Apple Jelly

Is a super delicious, sweet and spicy jelly. Jalapeno Apple Jelly is made with apple juice and isn’t made with apples at all. Use a good tasting apple juice or apple cider to make this jelly. Preferably not a lo-cal apple juice or sugar free variety. I’m sure you can make apple jelly with a low sugar juice but I never have. If you have made a low sugar jelly using low sugar juice, let us know by leaving a comment and/or link below.
jalapeno apple

Serve With

Serve this spicy, amber colored jelly on cornbread, turkey or ham sandwiches or on sourdough biscuits. Spoon a few tablespoons over a block of soften cream cheese for an instant appetizer. Jalapeno apple jelly makes a great glaze for baked or grilled chicken, pork tenderloin, ham or even salmon. My hubby loves a smear on his ham sandwich. Like Monte Cristo sandwiches? Apple jalapeno jelly would be perfect.

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Jalapeno Apple Jelly
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Spicy and delicious! Perfect eaten in a sandwich or to make into a glaze for chicken or pork tenderloin.

Course: Canning
Keyword: apple juice, jalapeno, jelly
Servings: 6 1/2 pint jars
Ingredients
  • 3 cups apple juice
  • 1 cup chopped, seeded jalapeno peppers
  • 1 cup white vinegar
  • 7 cups sugar
  • 8 to 10 drops green pepper sauce (Tabasco)
  • 2 3 oz each pouches liquid fruit pectin
Directions
  1. Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few "bits" of seeds and peppers left behind. Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
  2. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool.
  3. Pepper jelly can take up to two weeks to set up.

Spicy Rhubarb Jam is a super delicious spicy jam made with that springtime favorite, Rhubarb! For Great Information, Ideas, Recipes and Tips go to: Ball Fresh Preserving. Use this great jelly to make Jalapeno Lime Chicken~

 

 

jalapeno apple

 

Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face and eyes.


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8 thoughts on “Jalapeno Apple Jelly”

  • I made this almost a week ago and it still hasn’t set. I’m kinda freaking out but should I be patient and hope it will set still or what should I do???!!!

    • Hi Terri, for some reason all jalapeño takes some time to set up, at least that had been my experience….and frustration when making this type of jelly. Set the jars in a cool, dark cupboard for about a week or two and then check again. This jelly will be a “soft” set, meaning it won’t be like the jelly from the store. I’m sorry and I know how frustrating it can be but hang in there and give it time keep my informed, ok. Lynn

      • I always let my Jalapeno Jelly go at a hard simmer after it starts boiling for at least 10 minutes before I add the pectin. I have never had a problem with it setting…usually before I can get it all in the jars. I am actually doing this recipe with Pineapple juice. I will let you know how it turns out with my time method.

        • Hi Dawn,
          Thanks for stopping by:) I’m very interested to see how your method turns out, so please keep me informed! I have given up (for now:) on making jams and jellies because I can never get it to set up. Let me know how it turns out so I have give it another go. My hubby loves spicy jams and jellies so I would love to find a method that works. Lynn (love the idea of pineapple juice)

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