Pioneer Woman's Jalapeno Jelly Recipe (Cowboy Candy)

If you’re unfamiliar with jalapeno jelly, then it is for you if you’re one of those who’d rather have their spread with a kick of heat and a savory taste. And when it comes to the best jalapeno jelly recipe, Pioneer Woman might just be the place to go.

Jalapeno jelly is both sweet and spicy at the same time, due to the unique combination of peppers, vinegar, and granulated sugar. Did we mention that it’s fairly versatile? You could spread it on toast and biscuits or use it as a glaze for your meats. It makes a great dip for crackers and even vegetables! Just as it is with their taco soup and sloppy joe, Pioneer Woman jalapeno jelly does not disappoint.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Pioneer Woman's Jalapeno Jelly Recipe
• Comments

Ingredients

• Jalapeno peppers — 10 pcs., finely chopped.
• Red bell pepper — 1 pc., chopped.
• Granulated sugar — 5 ½ cups.
• White vinegar — 1 ½ cups.
• Green bell pepper — 1 pc., chopped.
• Salt — ½ tsp.
• Liquid pectin — 3 oz.

Instructions

1. Pulse the peppers in a food processor. Drain the excess liquid.

2. In a saucepan, combine the sugar, vinegar, and salt. Then add the pulsed peppers. Bring to a boil.

3. After about 10 minutes, add liquid pectin and cook for a minute.

4. Ladle the mixture into sterilized, clean jars. Leave ¼ inch of headspace at the top.

5. Process the jars in a boiling water bath for ten minutes.

6. Let them cool completely.

Substitutions

• Vinegar — The original Pioneer Woman jalapeno jelly uses white vinegar, which works best when it comes to preserving and pickling. Still, you can opt for other types of vinegar, such as apple cider with its sweet flavor that brings the best out of your jalapeno jelly. Red wine and rice vinegar would work well too, but not as well as apple cider vinegar.

• Granulated sugar — Granulated sugar, is one of the three main ingredients in this Pioneer Woman jalapeno jelly recipe. It works as a sweetener and does a great job of balancing the heat from the jalapeno peppers. Honey is great as a natural sweetener, and it could replace granulated sugar with a sweet and floral taste. The same goes for maple syrup, providing a rich and caramelized flavor. Agave nectar is another option.

• Jalapeno peppers — No jalapeno peppers? Serranos, habaneros, or even poblanos peppers could work, just not as well as jalapeno peppers. You could also use a combination of jalapenos and others.

Variations

• Fruity — For a cool twist on the classic jalapeno jelly recipe, try a mix of diced fruits like mangoes and pineapples. It will balance the vinegar and pepper. We’d strongly recommend considering this one.

• Herbs and spices — Some herbs and spices would provide a fresh and aromatic flavor to your jalapeno jelly. Your best alternatives include cilantro, basil, and mint; with cumin and coriander being viable options as well.

Equipment

• Measuring spoons and cups.

• Glass jars.

• Saucepan.

• Food processor.

Storage

• Let your jalapeno jelly cool completely. Store the jelly in your fridge, in a glass jar with a sealed lid, where it will last for up to a month.

• Freezing the jalapeno jelly would increase its shelf life to six months.

Tips

• The peppers — This jalapeno jelly recipe from Pioneer Woman is all about peppers, and there are lots of them, be it bell peppers (green and red) or jalapenos. We’d strongly recommend using fresh and ripe peppers. Those are the ones that will provide the best flavor and heat.

• The jars — Your jars and lids must be clean and sterilized. Wash them in hot water with soap, and don’t forget to give them a proper rinse before using.

• The sweetness — Pioneer Woman's hot pepper jelly is not exactly known for being sweet. If you prefer your jelly a tad sweeter, feel free to increase the amount of sugar you use.