This Jalapeno Pepper Jelly recipe is ideal for appetizers, cheese tray, bacon candy or sandwiches. This is a hot pepper jelly recipe perfect for those new to canning. Includes a video tutorial.
What do you do when you purchased a bottle of wine that you really just don’t love? I know, first world problems. Be that as it may, I had several bottles of a wine that I just really didn’t like.
Before you label me as some wine diva…let me dispel you of that notion. We are in a wine club and my typical qualifier when I order wine is ‘around $10 a bottle’…so I’m not some high-fallutin wine drinker who only has to have some varietal that has been sitting in some underground wine place for 100’s of years.
I’m pretty simple…I just don’t like real acidic wines…and this wine was pretty acidic…and I had several bottles of it.
I used one bottle of it when I made my Meyer Lemon and Dried Fig Conserve...which by the way is HEAVENLY.
But I still had one more bottle to use up. Coincidentally, or not, I also needed to make some pepper jelly as my daughter and her Physics lab group have discovered the value of noshing whilst studying and one of their go-to treats is hot pepper jam over cream cheese. So…
Jalapeno Pepper Jelly!
Before we dive into the recipe, let me give a little disclaimer here. I will experiment with just about ANYTHING, except when I am canning. There is a part of me that thinks that the USDA might be a tad overboard on putting the fear of God into everyone when it comes to canning, but botulism is a real thing and I’m not one to tempt it.
So, when I ‘invent’ a canning recipe, I usually rely pretty heavily on tried and true sources, only altering those things that don’t effect Ph which is especially important when water bath canning.
High Acid Foods (those with a pH of 4.6 or lower) are safe for water bath canning, while those low-acid foods (pH greater than 4.6) must be pressure canned due to the ability to reach a higher temperature to kill off any molds, bacteria, and yeasts.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
So for this recipe, I leaned on Benardin’s Wine Jelly Inferno, taking a little creative license, in a non-Ph altering kind of way, of course.
You know those times when you just need a quick appetizer? Keep a jar of this Jalapeno Pepper Jelly and you will surely take your ‘cheese and cracker’ routine to new heights! Trust me, you will keep finding new ways to enjoy this hot pepper jelly recipe!
Supplies I Use for Canning this Pepper Jelly:
Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
- Kilner Jam Pan or Kitchencraft Jam Pan
- Wide Mouth Funnel
- Weck Can Lifter or Ball Can Lifter
- Magnetic Lid Lifter
- Headspace Gauge
- Jars: Lately I’m loving Weck Jars, but I also like to use Ball Jars.
- Ball Complete Book of Home Preserving
Jalapeno Pepper Jelly is perfect on cheese, meats and makes the delicious bacon. This hot pepper jam will satisfy your wine pepper jelly cravings. This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Jalapeno Pepper Jelly
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 20
Serving Size: 2
Amount Per Serving:
Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g
OK…you have your Jalapeno Pepper Wine Jelly…now what? What an I gonna do with this Jalapeno jelly?
- Of course, it’s perfect on just about any cheese. My preference is a hard cheese, like Gruyere or Manchego. But I know there are many who love a good Jalapeno Pepper Jelly on cream cheese, as well as Brie.
- Use it in a vinaigrette as a substitute for honey or sugar.
- Glaze your pork tenderloin or chicken
- Use as a sandwich spread
- Use as a dip for eggrolls
- And maybe my all-time favorite…make bacon candy! Simply smear some Jalapeno Pepper Wine Jelly over your uncooked bacon and pop into 325′ oven…20-30 minutes for thick bacon, 10-15 for thinner. Watch carefully…the sugar in the jelly will burn quickly. Hmmm…hot pepper jam and bacon? Yep!
So…when I stop and think of the many pluses of blogging, making and eating bacon candy for breakfast and lunch today will surely top the list of ‘great things about blogging’. Coincidentally, it also tops the list of ‘the perils of blogging’.
Need to see this Jalapeno Pepper Jelly recipe in action? Here it is….
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Theresa Rinaldo
February 12, 2018 at 10:17 amMy hubby and I love jalepano jelly. Looking forward to trying this recipe. I’ve done a habanero before which was a big hit. The sweet and hot are a great combination.
lynn
February 13, 2018 at 12:11 pmHi Theresa…I think the next time I make this I will use either habanero or serrano..just for the added bite…this is more on the mild side…but I know that’s subjective.
Hope you enjoy it!
Gail Nengel
February 22, 2018 at 11:03 amThis sounds perfect for home and a hostess gift, and agree with you about canning safety. Could I use a White Merlot or White Zinfandel?
I always look forward to reading your posts and have tried many of your recipes. Thanks
lynn
February 23, 2018 at 7:41 amGood Morning Gail,
Yes, you could absolutely use a blush/rose wine. Think it’d be lovely!! I would add a little more vinegar since I’m not sure that the white merlots or white zins are as acidic as the Sauvignon Blanc that I used.
Thanks so much for ‘being there’ when I send out my posts! I know I enjoy writing them, but it surely wouldn’t be as much fun without people like you out there.
Wishing you a lovely day my friend!
Hugs, Lynn
Claudia Carlin
February 27, 2018 at 9:20 pmHi Lynn,
You keep sending these great recipes for jams and jellies and all their cousins. The latest one I tried was the Jalapeno Wine Jelly. Had to make it with less heat so I used a big Cubanelle Pepper along with red, yellow, and orange bell peppers. Also used a Sauvignon Blanc as the base and Splenda.
It turned out great, the flecks of the 4 pepper colors was beautiful. Like you I had to get the peppers mixed in for an even suspension (or close to it). Taste is out of this world, and I gave away samples from the end of the batch to friends, along with suggestions of what to put it on. I love the idea of spreading it on bacon.
You are such an inspiration, keep the recipes coming. This 1 is no less than 5 stars.
Best to you,
Claudia
lynn
February 28, 2018 at 7:02 amOh my dear Claudia!
I read your message and got a fantastic case of the all over smiles! Your virtual pats on my back keep me going and keep me loving what I do! Thank you so much for taking a few minutes to write in.
I love the idea of using it with Splenda! How much did you use?
I know you are now very popular with your friends…you’ve set a high bar and now they are going to expect additional jars! Get busy canning!?
And you MUST try it on bacon.
Wishing you a lovely day.
Hugs, Lynn