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WOW WOW WOW! Just made a batch, first time jelly maker, and it turned out fantastic! I used red crabapples off my tree and subbed red bell pepper and red thai pepper, but followed the instructions exactly. I was worried about the strong vinegar taste but as the jelly boiled and reduced, the flavour became a rich, hot, sweet apple goodness and the vinegar was not noticeable. I must have boiled and reduced too long since the jelly as it cooled almost formed gummies–love it! Will be giving as gifts and passing the recipe around!
Wondering how 4 pounds of apples, and 6 cups of liquids equal 4 cups of finished juice?
Hi Sherry, because you have to cook the apples in the liquid, and then strain it. Sometimes you even have to add more water to get to a 4 cup result.
Very pretty jelly, but I’m wondering why a jalapeno jelly needs to be red? If I leave out the cranberries and use a green bell pepper, will it produce a green jelly? Or will it be a dull brownish color that requires food coloring to make it appetizing?
Hi Jennifer, good question! I’m guessing that if you finely minced a green bell pepper and put it in the jelly, you would have something a bit green, though maybe olive green. The good thing about using cranberries is that they stain the jelly red.
Is this recipe safe to can by the water bath process?
Hi Rhian, yes, there is enough sugar and vinegar in it to can using a water bath.
Delicious! A little loose, but I am trying again! How long can you keep this jelly and does it need to be refrigerated?
Okay, This is the first time I have tried to make jelly. I made jelly with my mom years ago but don’t remember much about it. So, I grew jalapenos just to make pepper jelly. I purchased exactly all of the ingredients and followed directions. I simmer for four hours and it never did set up. At 9 pm, I gave up. How much pectin do you think I should put in this to salvage the brew? My experience is a one star even though I see no place to rate this recipe.
Hi Beth, this recipe relies on tart green apples for pectin. Cranberries are recommended as well because they are filled with pectin and can help the set. If the apples are green, but don’t taste tart, they won’t work as well. So test the apples to make sure they are tart. At this point I don’t know what to tell you about the jelly. It should have reached a set point after 10 to 15 minutes of uncovered boiling. If you boiled it for 4 hours, you should have nothing left but caramelized sugary syrup. Did you cover the pot? If so, the pot should have been uncovered, as pictured in the photographs. If the mixture tastes good (not all caramelized), but just refuses to set, add a tablespoon of powdered pectin and reheat the jelly until boiling. Boil until testing the mixture it sets.
Yours was my 1st attempt at any kind of jam or jelly & it came out perfectly. Thank you for the very detailed instructions. I have already frozen cranberries for next year’s batchs. Very pretty & wonderful flavor. I did double the jalapeño though.
Made the recipe two times and it was perfect. Played with it a little and did grated horseradish instead of jalapeno a third time and that was also amazing. Have patience while it cooks through at the end. Thanks for the recipe.
I tried this last night and it was 4hrs wasted. The jelly is a liquid even though on the plate it wrinkled, am so very disappointed. A complete waste of time and beautiful veg from the garden. What am I supposed to do with 4 jars of runny mix?
Use it to baste a chicken. It’s not wasted at all.
Hi Mark, sometimes I’ve had it happen that the jelly does pass the wrinkle test on the plate but doesn’t set right away in the jars. I suggest letting the jars sit in your cupboard. My experience is that they tend to firm up over time. Might take a few days or several weeks.
What did you do with your mashed products?
a great recipe, I just made 5 jars and can’t wait to experiment a little next time with the heat. Thank you.
The jelly turned out fantastic!! I still did a bit of fudging because I was making such a big batch (12 litres of juice!) The only ingredients were crab apple juice, jalapenos, sugar and red wine vinegar. The consistency and the zing of hot are perfect and it is a beautiful burgundy color. Guess what everyone it getting for Christmas! :) Thank you for the recipe!
I have been looking for a Jalapeno Pepper Crab Apple Jelly recipe all over the internet (because we have both items in our back yard) and yours is the closest I could find Elise, I am so happy! I am going to substitute the granny smiths and cranberries for the crab apples. I was going to wing a recipe, but it appears that most recipes that have hot peppers in them, vinegar needs to be added to the cooking process, so using a basic fruit jelly recipe might not work. Therefore, I am going to give this recipe a whirl – Wish me luck!
Good luck with it Emily, let us know how it goes for you!
I just made this as my first canning recipe with apples off one of our trees. I replaced half of the Jalapenos with Habaneros for a bit more heat, it turned out great!
This pepper jelly recipe is wonderful. I love pepper jelly, usually ones that have fruit mixed in. There is a wonderful Habanero Pineapple Pepper Preserves that is available at http://www.blueridgejams.com that I use as a glaze on my Christmas Ham. I wonder how hard it would be to add in fruit to the regular recipe and make up a batch? Would you have to split out how many Jalapeno’s you added to it with the pineapple?
Hi there, I’ve made this recipe twice now and its been perfect both times. A great introduction to jam making for me – Thanks! I was just wondering if it is possible to make jam with honey instead of sugar and what kind of ratio would be required? We have bees so it would be great to use a resource I have plenty of to make use of my jalapeños. I must say that the colour and clarity of this recipe impressed me, worth the wait for it to drain through muslin. Thanks again.
Hi Fiona, good question. I have no idea on that one. You might want to do a Google search looking for making jam with honey and see what you find!
I made this today – it turned out beautifully. It made 4 1/2 half-pint jars. My only qualm is i wish it made more for all the work. I made my hotter by adding 7 jalapenos (with seeds and ribs) at the beginning and then adding the seeds of 4 small jalapenos to the syrup. I think this gives the right amount of heat. It’s not unbearable but you know that its jalapeno jelly! It’s hot enough for people who like some heat! – thanks for a great recipe