Quick & Easy Jalapeno Jelly
A super easy to make Jalapeno jelly with no added pectin. Its thick and sticky consistency is perfect and the taste is mild and sweet so everyone can enjoy it.
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.
We suggest having it with crusty bread or with your tacos.
Loved this recipe? You may want to check out our special Thai paste or Chilli Jam.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total: 25 mins
- Serves 18 people
Categories: Dips & Sauces Cusine: Mexican
Our Jalapeno Jelly is super quick and easy to make and takes no pectin. The sugar content is enough to create a thick, jelly-like consistency. Enjoy it on bread or with your favourite dishes. It's incredibly thick and delicious and works so well with spicy Mexican foods.
- 3 medium Jalapeno Peppers, sliced
- 1 medium green bell pepper, chopped
- 1/2 cup caster sugar
- 7 tbsp rice vinegar
- 7 tbsp water
- In a non-stick pan add the jalapeno peppers, green bell pepper, sugar, water and vinegar. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes. Make sure to stir occasionally.
- Remove the mixture from the heat and add everything in a blender. Blend until everything is fully combined.
- Transfer the blended mixture back to the pan and bring it to a gentle boil. Reduce the heat and simmer for about 10-15 minutes until it gets to a thick, sticky consistency. Make sure to stir often as it can easily stick to the bottom of the pan.
- Let it cool slightly, then transfer to a clean small jar. It will get its jelly-like consistency as it cools down. Keep refrigerated and consume within a month.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 0 g||0%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 0 g|
|Monounsaturated Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 1 mg||0%|
|Total Carbs 6 g||2%|
|Dietary Fiber 0 g||0%|
|Sugar 6 g||12%|
|Protein 0 g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
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