Jalapeno Pepper Jelly

71 Reviews

“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.” - by Honda

Ingredients

3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring

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Metric US

Original recipe yields 6 small jars

Directions

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.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition

Amount Per Serving (12 total)

Calories
433 cal
22%

Fat
0.2 g
< 1%

Carbs
111.2 g
36%

Based on a 2,000 calorie diet

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Reviews (71)

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620

ALLYLANE

Dec. 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 doub..." See morele a jelly or jam recipe. I hope this will save another first time jelly maker from making this mistake."

341

GEORGINA3

Dec. 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!..." See more"

299

1CLANCY

Dec. 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 glo..." See moreves and glasses."

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