Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

77
Honda 0

"This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese."

Ingredients {{adjustedServings}} servings 433 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 111.2g
  • 36%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
  2. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
  3. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
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Reviews 77

  1. 83 Ratings

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ALLYLANE
12/14/2004

DO NOT double this recipe!! I was making it for gifts for about twelve people and so I doubled the ingredients. Big mistake, I found out after my jelly did not set that you are never supposed to double a jelly or jam recipe. I hope this will save another first time jelly maker from making this mistake.

GEORGINA3
12/12/2004

I went the no sugar route on this one..used Splenda and no- sugar pectin. It tasted wonderful, great for lo carbing! I use it for everything!

1CLANCY
12/12/2005

HOT...SWEET...my jelly set up nice and quick. Try boiling ingredients on medium heat for 10 minutes, add pectin and boil for 5 minutes. Also, I used fresh jalapenos. 1 1/2 pounds. Don't forget the gloves and glasses.