Jalapeno Grape Jelly – Sweet & Spicy

spoon of jelly resting on jelly jar next to crackers and jalapeno slices

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Jalapeno Grape Jelly – Sweet & Spicy

Infuse gorgeous grape jelly with the spicy kick of hot peppers to make a sweet and spicy jelly that's excellent on cream cheese toast. It's also perfect for appetizers or for gift giving. Use homemade juice and homegrown peppers or start with store bought juice and peppers - equally delicious!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Gifts, preserves

Cuisine: American

Keyword: gifts from the kitchen, grape jelly, hot pepper grape jelly, hot peppers, jalapeno grape jelly, pepper jelly, preserves

Servings: quarter pint jars

Calories: 611kcal

Author: Getty Stewart

Ingredients

10-15 jalapenos or blend of hot pepper varieties
3 cups grape juice homemade or store bought
1 cup vinegar
1/2 tsp butter optional
7 cups sugar
1 pouch Certo liquid pectin

Instructions

Prepare Hot Peppers

Vary the heat in this jelly by varying the variety of peppers, the amount and how much of the white inner membrane (pith) and seeds you keep in. 1 cup of chopped jalapenos (~12 jalapenos) with some seeds and white membrane will give you a spicy flavour that's not overly hot. Replace some of the jalapenos with spicier peppers like serranos, cayenne or habanero peppers for more intense heat.
Wash, remove stem and cut hot peppers in half or quarters, removing some of the seeds and pith if desired.

Infuse Grape Juice

Combine hot peppers and grape juice in blender and process until peppers are diced finely. Let rest for 5 minutes to allow heat to infuse into the juice.
Strain mixture through fine sieve, jelly bag or double thickness of cheesecloth.

Make Jelly

Pour juice and vinegar into a large pot. Stir in sugar and butter (to reduce foaming). Bring to full rolling boil.
Stir in pectin. Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat. Skim off any foam.
Pour into hot jars leaving a ¼ inch (6 mm) headspace.
Wipe rim with clean cloth and seal with sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 10 minutes.
Remove jars. Cool undisturbed for 24 hours and check seal.
Enjoy right away or store without outer rim for a year.

Freezing

Fill freezer containers or glass jars leaving minimum of 1/2 inch space.
Let cool completely before sealing and transferring to freezer.
To thaw place in fridge overnight and stir well as it may seep or separate slightly.

Video

Notes

Based on Certo Grape Jelly Recipe - if using different pectin, follow instructions included with package.

Yield 7 half pint (250 mL) jars or 10-12 quarter pint or (125 mL) jars

Grape Juice: Use Concord or Valiant Grapes to make juice or use store bought Concord Grape juice. I made mine with Valiant grapes. Estimate 4-5 lbs of valiant grapes and 3-4 lbs of concord grapes to make about 4 cups of juice.

Option: According to the National Centre for Home Food Preservation, if you sterilize jars (boil for 10 minutes) before filling, hot water bath process half pint jars for 5 minutes instead of 10 minutes.

Nutrition