Jalapeno Mesquite Jelly Recipe

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Jalapeno Mesquite Jelly

Mary Lou Ellis


Could not find a recipie for jalapeno mesquite jelly so I tried this by combining the mesquite jelly recipe I had and the jalapeno jelly recipe. Just finished it. tastes good....now lets see if it jells. timimg includes making mesquite tea.
to make mesquite tea: 1.5 to 2 lbs. mesquite pods picked from the tree. break into small pcs. soak in water to remove bugs. drain and put into a crock pot and cover with 3-4 quarts of water and 1 cup lemon juice. bring to boil on high then turn to low and cook 10 hours or overnight. might need to add more water. Use to make jelly or syrup.

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10 8 oz. jars.
12 Hr
20 Min


mesquite tea (see personal note)
jalapeno peppers seeded
red pepper seeded
1 c
cider vinegar
8 c
3 pkg
liquid fruit pectin (3 oz ea)


1Puree peppers with vinegar in food process.

2Measure pepper/vinegar mixture and add mesquite tea to make 5 cups total.

3Bring pepper mixture to a hard boil. Add sugar. bring back to a boil and cook 10 min. stirring constantly.

4Add pectin. Bring mixture back to a hard boil and cook for 1 minute stirring constantly.

5Pour into hot jelly jars leaving 1/4 in. head space. Top with 2 part lids. Process in a water bath 10 min. For high altitude ares, check the directions that came with the pectin. Remove and let cool. May take up to 2 days to jell. refrigerate after opening.

About this Recipe

Course/Dish: Spreads, Jams & Jellies