Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

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

Ingredients 25 m {{adjustedServings}} servings 108 cals

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 27.8g
  • 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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Directions

  • Prep

  • Cook

  • Ready In

  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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Footnotes

  • Cook's Tip
  • For useful tips and expert advice about successful canning, read our informative article about Canning and Preserving.
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Reviews 23

  1. 28 Ratings

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DEB_RICHDE
7/20/2009

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
7/15/2008

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
12/18/2007

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.