Red and Green Christmas Jalapeno Jelly203 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.” - by MARBALET
Original recipe yields 6 jelly jars
- Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
- In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
- Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
- Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Amount Per Serving (36 total)
- 112 cal
- 0 g
- < 1%
- 28.4 g
Based on a 2,000 calorie diet
Reviews (203)Rate This Recipe
"I can't say anything more that hasn't been said about how good this recipe is. I tried this last year for christmas as a newbie canner. (I still am a newbie canner). I searched the reviews and wishe..." See mored someone had quickly explained the "canning" process, but sadly found none. So I wanted to put my 2 cents in and try to feed some info for those like me who are scared to try. ( I may make some canners cringe, so please feel free to correct me!) This recipe makes 4 12 oz jars or 6 8 oz. I used 2 medium red peppers and 5-6 med-large jalapenos. I washed the jars and lids in hot soapy water and put the jars in a very large pot and covered with water. I put it on high heat until the water simmered (about 180 degrees) and turned the flame down to keep it at a simmer. Then I started cooking the jelly. When it was almost ready, I use a pair of large tongs to take out the jars and poured in the jelly, leaving 1/4 inch space on top. I then plopped on the lid and screwed the screw top on and stood it back in the pot and boiled for 5 minutes and removed. I then did the mentioned flip trick -- flipping four times, once a half hour, to ensure evenly distrubuted peppers. I made four batches for this christmas. It's a great last minute gift when you forgot someone and great when visiting. Thank you for the great recipe!"
"I've learned several things after making 5 batches of the jelly over the past four days (two batches failed; don't use canned jalepenos and don't do a double batch)! After LOTS of trial and error, I..." See more am very happy with my finished product. Here are a few tips. 1. use 1/2 cup finely chooped fresh jalepenos with the seeds from 2 (or more!)of the peppers 2. use 1 cup bell pepper and process both peppers in a food processor (I didn't drain mine) 3. add about 1 T crushed red pepper and 5-8 shakes of cayenne pepper while you are cooking the jelly (it doesn't make it too hot, just gives it a nice kick) 4. Don't alter the sugar/vinegar amounts or you may end up with botulism (or just ungelled jelly!) I used 1 1/2 packages of sure jell with my jelly. I don't usually like hot food, but I love the jelly on wheat thins with cream cheese. My husband thought this sounded AWFUL, but is now a devotee! I am giving it as a gift with another jelly along with recipes (look on this site for some pepper jelly recipe ideas). Good luck! "
"This is a wonderful recipe. I have made it at least 10 times. The secret to looking like the photo(my picture) is to cut the peppers up in very very tiny pieces. I also put all the viens and seeds in..." See more a metal teaball and put it in the pot I am cooking the peppers in. Gives it a little extra zing. I put it in a hot water bath (5min) and turn it up and down every 1/2 hr for 2 hrs....evenly distributed. A real winner!!!"
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