Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

20 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
MICROFON
Recipe by  MICROFON

“Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.”

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Ingredients

Adjust Servings

Original recipe yields 6 (1/2 pint) jars

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Directions

  1. Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
  2. Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

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Reviews (20)

Rate This Recipe
DEB_RICHDE
71

DEB_RICHDE

I have been making this Jelly for about 10 years. I have used the canned jalapenos or 4 fresh jalapenos with seeds for heat. If using fresh make sure you turn the jars so it doesnt all sit at the bottom. Always comes out great!!!

NellyBear
43

NellyBear

This is great! I buy ready made Jalapeno Jelly and it is EXPENSIVE! Now I make my own and it is easy and good. I made it exactly as written. Eat it on a plain old soda cracker with a tiny dab of creamcheese...Heaven! Then I made super hot jelly with red bell peppers and habanero chilies...WOW! Thank you for sharing this recipe.

TinaA
36

TinaA

I made this last week and it's gone ! making more this week great gift in a jar take one to eat and one as hostess gift ,followed recipe exact ,it was so easy using a food processor.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Red and Green Christmas Jalapeno Jelly

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