Spicy Apple Jalapeno Jelly Canning Recipe

The sweet heat of Spicy Apple Jalapeno Jelly is a surprising delight that’s gaining popularity. This scrumptious jelly blends the sweetness of ripe apples with the kick of fresh jalapenos, making it a standout addition to any table.

The Rise of Gourmet Jellies and Preserves

In recent years, gourmet jellies and preserves have taken center stage in culinary trends. Home cooks and chefs experiment with unique flavor combinations, elevating traditional recipes into creative masterpieces. The emphasis on local and seasonal ingredients enhances this gourmet movement, pushing the boundaries of what jelly can be. This water bath or steam canning recipe comes from the Ball All New Book of Canning and Preserving and it will yield about 5 half-pint jars of Spicy Apple Jalapeno Jelly.

Ingredients: Sourcing the Best for Your Spicy Apple Jalapeno Jelly

Choosing the Right Apples: Variety and Ripeness

For the best jelly, opt for apples that are sweet and slightly tart. Varieties like Granny Smith and Honeycrisp work well. Make sure they’re ripe but still firm to ensure the best flavor.

Selecting Jalapenos: Heat Level and Freshness

When it comes to jalapenos, freshness is key. Choose bright green peppers, as they tend to offer the best flavor. To control the heat, consider their size: larger jalapenos are typically milder, while smaller ones pack more of a punch. I do like to mix both red and green jalapeno peppers for this recipe. You can also substitute regular bell pepper for the jalapeno if you don’t like the heat. Just make sure to maintain the amount of peppers in the recipe.

Other Key Ingredients: Sugar and Citrus

You’ll need:

• Granulated sugar: Balances the heat and adds sweetness.
• Bottled Lemon juice: Adds acidity and enhances the overall flavor.

Full List of Ingredients for Apple Jalapeno Jelly

• 1-quart water
• 3 lbs unpeeled apples (washed and quartered)
• 4 cups Granulated Sugar
• 1/2 cup Thinly sliced red and green jalapeno peppers
• 1 tbsp bottled lemon juice

Equipment Needed:

• Knife
• Cutting Board
• Cheesecloth
• Mesh Strainer
• Large Bowl
• Steam Juicer (Optional)
• Liquid Measuring Cups
• Measuring Cups
• Measuring Spoons
• Large Stainless Steel Pot or Enameled Dutch Oven
• Water Bath Canner or Steam Canner
• Half-pint-sized Canning Jars
• Lids
• Bands
• 1/2 Pint Canning Ladle
• Headspace Measurer
• Jar Lifter

Step-by-Step Recipe: Making Spicy Apple Jalapeno Jelly

Preparing the Apples and Jalapenos

1. Wash the apples and jalapenos thoroughly.
2. Core and quarter apples. You don’t need to peel them.
3. While wearing gloves. Remove the seeds and thinly slice your jalapenos.

Cooking the Apples

1. Combine water and apples in a large stainless steel pot or Dutch oven.
2. Bring to a boil over medium-high heat.
3. Cook apples, uncovered for 15 to 20 minutes, or until apples are very soft.
4. Remove from the heat.

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Drain Apple Juices

1. Line a fine wire mesh strainer with 3 layers of dampened cheesecloth.
2. Place the strainer over a large bowl.
3. Pour the apple mixture into the strainer. (Do not press the mixture).
4. Cover and let stand for 2 hours or until collected juice measures 4 cups and the mixture no longer drips.

Alternate Using a Steam Juicer

Using a steam juicer is an alternate method to get the apple juice mixture required for this recipe. Add water to the bottom section of the steam juicer. Add the middle and top sections of the steam juicer. Add your quartered apples to the top section of the steam juicer and add the lid. Turn the steam juicer to medium-high heat until the water begins to boil. Juice your apples until you have at least 4 cups of apple juice mixture.

Prepare Jars and Canner for Apple Jalapeno Jelly

1. Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.
2. Prepare your canner

Using Water Bath Canner: 

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner: 

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.

Cooking Jelly

1. In a stainless steel pot or enameled Dutch oven stir together apple juice, sugar, jalapeno peppers, and lemon juice.
2. Bring the mixture to a boil.
3. Reduce the heat and simmer uncovered for 15 to 20 minutes or until a candy thermometer registers 220℉ (104℃). Stirring often and skimming any foam.

Fill Jars

Once you have hot jars and hot jelly.

Water Bath Canner:

Remove your jars from the boiling water one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

Steam Canner:

Remove the steam canner lid and remove your jars one at a time using your jar lifter.

1. Ladle hot jelly into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot jelly if necessary.
2. Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
3. Place jars in the canner with your jar lifter. Repeat until all jelly is used.

Processing Times for Apple Jalapeno Jelly

Water Bath Canner:

• Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
• If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.
• Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
• Leave the jars in the water for 5 minutes.

Steam Canner:

• Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude. 
• Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
• Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
• The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.
• Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
• When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
• Carefully remove the lid by tilting it away from you to avoid steam burns.

Cool and Store Jars

1. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
2. Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Flavor Variations and Creative Applications for Apple Jalapeno Jelly

Adding Other Spices: Cinnamon, Ginger, or Cloves

Feel free to experiment with dry spices only! A dash of cinnamon or ginger can add warmth, while cloves introduce depth. Adjust this to suit your taste.

Adjusting the Heat: Mild, Medium, or Extra Spicy

You can swap the type of peppers in this recipe for your heat liking. Using the same amount of peppers in the recipe for what ever type of peppers you choose to use.

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Serving Suggestions for Spicy Apple Jalapeno Jelly

This jelly isn’t just for toast. Try it on:

• Cheese boards: Pairs perfectly with cream cheese or brie.
• Grilled meats: Glaze chicken or pork for an unexpected twist.
• Sandwiches: Add a layer for a sweet and spicy kick.

Spicy Apple Jalapeno Jelly is more than just a recipe; it’s an adventure in flavors that will impress your friends and family.

Other Pepper Canning Recipes

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Spicy Apple Jalapeno Jelly

This water bath or steam canning recipe comes from the Ball All New Book of Canning and Preserving.

Yields 5 half pint jars

Prep Time 2 hours hrs 15 minutes mins

Cook Time 40 minutes mins

Water Bath or Steam Canning Processing Time 10 minutes mins

Total Time 3 hours hrs 5 minutes mins

Equipment

• Knife
• Cutting board
• Cheesecloth
• Mesh Strainer
• Large Bowl
• Steam Juicer optional
• Liquid Measuring Cups
• Measuring cups
• Measuring spoons
• Large stainless steel pot or Enameled Dutch Oven
• Enameled Dutch Oven or Large Stainless Steel Pot
• Water Bath Canner or Steam Canner
• Steam Canner or Water Bath Canner
• Half Pint size canning jars or pint size canning jars
• Regular or wide mouth canning lids (depending on what jars you are using)
• Regular or wide mouth canning rings (depending on what jars you are using)
• 1/2 Pint Canning Ladle
• Jar Lifter
• Headspace measurer

Ingredients

• 1 quart water
• 3 lbs unpeeled apples washed and quartered
• 4 cups Granulated Sugar
• 1/2 cup Thinly sliced red and green jalapeno peppers
• 1 tbsp bottled lemon juice

Instructions

• Using your cutting board and knife quarter your apples and thinly slice your jalapeno peppers (I recommend wearing gloves).
• Combine water and apples in a large stainless steel pot or Dutch oven. Bring to a boil over medium-high heat.
• Cook apples, uncovered for 15 to 20 minutes, or until apples are very soft. Remove from the heat.
• Line a fine wire mesh strainer with 3 layers of dampened cheesecloth. Place the strainer over a bowl. Pour the apple mixture into the strainer. (Do not press the mixture). Cover and let stand for 2 hours or until collected juice measures 4 cups and the mixture no longer drips.
• Using a steam juicer is an alternate method to get the apple juice mixture required for this recipe. Add water to the bottom section of the steam juicer. Add the middle and top sections of the steam juicer. Add your quartered apples to the top section of the steam juicer and add the lid. Turn the steam juicer to medium-high heat until the water begins to boil. Juice your apples until you have at least 4 cups of apple juice mixture.
• Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.
• Prepare your canner

  Using Water Bath Canner: 

  Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

  Using a Steam Canner: 

  Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.
• In a stainless steel pot or enameled Dutch oven stir together apple juice, sugar, jalapeno peppers, and lemon juice.
• Bring the mixture to a boil.
• Reduce the heat and simmer uncovered for 15 to 20 minutes or until a candy thermometer registers 220℉ (104℃). Stirring often and skimming any foam.
• Once you have hot jars and hot jelly.

  Water Bath Canner:

  Remove your jars from the boiling water one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

  Steam Canner:

  Remove the steam canner lid and remove your jars one at a time using your jar lifter.
• Ladle hot jelly into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot jelly if necessary.
• Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
• Place jars in the canner with your jar lifter. Repeat until all jelly is used.
• Water Bath Canner:

  Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.

  If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.

  Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.

  Leave the jars in the water for 5 minutes.

  Steam Canner:

  Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 

  Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".

  Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

  The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.

  Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

  When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

  Carefully remove the lid by tilting it away from you to avoid steam burns.
• Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
• Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This water bath or steam canning recipe comes from the Ball All New Book of Canning and Preserving.

Course: Condiment

Keyword: Apple, Canning, Jalapeno, Jelly, Steam Canning, Water Bath Canning