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Jalapeno Jelly

Jalapeno Jelly

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Sue Delgrego

Sue Delgrego

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
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Reviews

raearendt
930

raearendt

11/18/2006

I am a consummate pepper jelly maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the certo...about 3 to 5 minutes. It 'jells' beautifully and is delicious.

squishy
316

squishy

9/5/2006

I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. But that was my fault because I removed *all* of the seeds and ribs before blending. Thanks!

the allrecipes staff
252

the allrecipes staff

11/13/2003

The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 (8 ounce) jars instead of 4.

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