Wednesday, September 18, 2013

Tangy Ancho-Jalapeño Lime Jelly

My scribbled recipe that I refined as I worked. 
After my first jelly-making and canning success, I was so excited to make more!  I wasn't sure what my next project would be until Husband Jeff mentioned we have a ton of peppers in the garden that we needed to harvest.  In the past we've grown peppers, but then we end up without any plans to use them, and they go bad, so I felt particularly guilty until I realized a spicy pepper jelly would be a great way to take advantage of the surplus of peppers.

He picked all the good peppers and brought them inside, we had so many that they overflowed the cake container I put them into.  Unfortunately this recipe only used four big ancho peppers and four small jalapeños, but I made another batch later to use up another eight peppers.

This was my first low-sugar pectin recipe.  After tasting it, going the low-sugar route is totally my preference since it's not as tooth-achingly sweet as when you use regular pectin, which needs a lot of sugar to gel up. 


Ball canning pepper jelly
You Grow Girl zippy mixed pepper and lime jelly


  • 4 big, non-spicy peppers, about 2 cups chopped (I used Ancho San Martin since that's what we grew but standard bell peppers would be fine too.)
  • 1/4 c chopped onion
  • 4 spicy peppers, chopped  (I used jalapeños)
  • 1 c cider vinegar
  • 1/2 cup lime juice (2 limes)
  • 1 c sugar 
  • 1/2 c honey
  • 1 1/2 tablespoons low-sugar pectin


Jars in boiling water to sterilize.
Wash and sterilize jars.

Chopped peppers and onions.
Chop peppers and onion in food processor.  Since I didn't know what our peppers were like, I tasted each one as I cut it up so I knew what I was working with.  I was glad I tried them because I added another jalapeño since a couple of the others weren't too spicy.  
Vintage citrus juicer and limes.

Add the chopped peppers and onions to a large sauce pan and add cider vinegar and lime juice.  Add pectin and bring to a full rolling boil over high heat, stirring constantly. Add sugar and honey and return to fill boil.  Boil hard for 3 minutes, stirring constantly. Remove from heat.  Skim off any foam if necessary.  
Peppers, onions, cider vinegar, lime juice. 
Put jelly in jars, leaving 1/4 inch headspace. Wipe rim and add lids.  Screw on bands to finger tight. 
Tangy jelly mixture, ready to go in the jars.
Process jars for 10 minutes in the boiling water.  After the 10 minutes are up, turn off heat and let the jars sit in water for 5 minutes. Remove from the water and place on two kitchen towels on the countertop.


So cool! I've been so excited to make jelly and then can it.  Unfortunately this jelly wasn't spicy, but I like the tangy flavor.  It's not extremely green pepper flavored, which is nice because that can be too assertive of a flavor.  It's good on buttered toast.  I tried it on a roast beef sandwich but it was a little too sweet.  But it's certainly not as sweet as my wine jelly recipe, which is good.  I'm going to continue with making jellies with  low-sugar pectin since there's no reason to use all that sugar. 

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!