We love our delicious Jalapeno jelly and we know you will love it too. Add it to your sandwiches, Mexican dishes or just about anything that calls for a bit of sweet and spice. This jelly has no pectin added and it's fully vegan. Thanks to the sugar content, the recipe turns out thick and sticky, much like a jelly indeed.
You need just a few basic ingredients like Jalapenos, a green bell pepper, rice vinegar, sugar and water. Combine them and you'll have an explosion of taste in the form of this thick and sticky jelly that works with just about anything you fancy.
I know the word jelly sounds intimidating, especially because most recipes call for a thickening agent like pectin or even gelatin. Don't worry, this recipe is so easy you won't believe it. Seriously, you just need a good blender and a pan, and a wooden spoon to mix with.
How to make Jalapeno jelly
Gather your ingredients. Wash, deseed and chop your bell pepper. Wash and slice your Jalapeno peppers. Remove the stem but keep the seeds. Place the Jalapeno and the bell pepper in a non-stick pan and add the sugar, water and rice vinegar. Mix a little with a wooden spoon and bring to a gentle boil. When it starts bubbling up, reduce the heat and simmer for 10-15 minutes.
Move the contents to a blender and whiz until everything is well combined. You should get a runny sauce like that looks green. Place the contents from the blender back to the pan and bring to a gentle boil.
Stir continuously and simmer for another 5-10 minutes until you see your Jalapaneo jelly becoming thick and sticky. Let it cool a little and transfer to a clean jar.
This Jalapeno jelly is super sticky and the jelly consistency is perfect in my opinion. Keep it in the fridge for up to a month.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.