Jalapeño Confetti Jam
- TJ Holyoake
- 2 days ago
- 2 min read
Why settle for boring when you can have a jar of spicy confetti, babe? This Small Batch Jalapeño Jelly is a total showstopper—packed with vibrant red, yellow, and green peppers and a secret touch of grated apple for the perfect set. No canning racks, no stress, just a quick boil and it’s straight to the fridge. It’s sweet, it’s sassy, and it’s basically a party in a jar. 🌶️
INGREDIENTS
1 medium Red Bell Pepper, finely chopped
1 medium Yellow Bell Pepper, finely chopped
8 large Jalapeños, finely chopped (Gloves recommended!)
1 Green Apple, grated
15 ml Bottled Lemon Juice (1 tbsp)
240 ml Vinegar (1 cup)
50 g Powdered Pectin (1.75 oz / 1 standard package)
1 kg Granulated Sugar (5 cups)
Note: Reserve an extra 50 g sugar (1/4 cup) out of the 5 cups to mix with the pectin
METHOD
1. Prep the Peppers
Finely chop the red, yellow, and jalapenos until they look like colorful confetti. You decide how many veins/seed/placentas you leave on the jalapenos. My preferred heat level for this is light to medium heat, I leave 4 intact. Grate the green apple and toss immediately with the lemon juice to prevent browning and help the jelly set.
2. Combine the Base
In a large, heavy-bottomed pot, combine the chopped peppers/jalapenos, the grated apple, and the vinegar.
3. Prepare the Pectin
In a small bowl, mix the powdered pectin with 1/4 cup (50g) of the sugar. Stir this mixture into the pot. Mixing the pectin with a little sugar first prevents clumping during the boiling process.
4. The Rolling Boil
Place the pot over high heat and bring the mixture to a full rolling boil (a boil that does not stop even when you stir it).
5. Add Sugar & Final Boil
Quickly pour in the remaining sugar (5 cups). Stir constantly. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, [212F/100C] stirring the entire time.
6. Skim and Jar
Remove from the heat and skim off any foam from the surface. Ladle the hot jelly into clean jars, leaving about 1 cm of space at the top.
STORAGE
Allow jars to cool completely on the counter.
Once cool, store in the refrigerator. The jelly will stay fresh and delicious for several months.
• • This recipe is designed for refrigerator storage. If you choose to use traditional canning methods, please follow standard water-bath canning safety guidelines.
Please watch the video below. Enjoy your adventure time in the kitchen.
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