Jalapeno Apple Jelly

Judy Kaye


OK I looked here and all over the internet and couldn't find a Jalapeno Jelly recipe I really liked so I made up my own. I was short on pectin so I added fresh apples an the peel of an orange to make up the difference. It turned out so well I plan on keeping them in.
My family and neighbors love it. Lots of flavor and just a little heat to make it interesting. I really hope you'll try it and tell me what you think.


★★★★★ 1 vote

35 Min
1 Hr
Stove Top


  • 6 - 10
    3 inch jalapeno peppers (seeded and chopped) the more jalapenos you add the hotter it will be.
  • 6 c
    sweet peppers (seeded and chopped)
  • 2 lb
    apples, granny smith
  • 1 1/8
    orange peel (with all the pith you can get)
  • 1 c
    white vinegar
  • 1 c
  • 3 Tbsp
    ball's granular pectin
  • 5 c
    white sugar
  • ·
    green food coloring (to your liking)

How to Make Jalapeno Apple Jelly


  1. Wash all the fruit with mild soapy water and rinse.
    Remove the top of the peppers and any bad spots, cut them in half and remove all the seeds and put in a 6 or 8 cup measure.
    I used mini sweet peppers and green peppers because that is what I had in my garden. I used all colors.
  2. Core the apples remove any bad spots and divide into 8 pieces and put in a bowl.
    Peel one good size orange keeping as much of the pith (white) as you can. Note: I left the peel in large pieces so the pith would not make the jelly bitter.
  3. Measure out the water and vinegar. Using your blender grind up the fruit as small as you can using the vinegar water to help emulsify the fruits. Pour all of this into a LARGE pot.
  4. Measure out the sugar and mix the pectin into it and set aside.
  5. Place the pot of fruit on the stove over medium high heat. Stirring constantly bring it to a rolling boil.
  6. Ladle the fruit and juice out of the pot and put it through a sieve pressing the fruit as you go to remove all the juice. Once the juice is out of the fruit discard the pulp and continue this process until all the fruit and juice have been separated.
    (If you want a clear jelly now is the time to strain the juice through a cheese cloth.) We like the extra texture of the fruit so we don't strain the juice.
  7. Return the juice to the pot and stir in the sugar/pectin mixture. Add the food coloring to the shade desired. Bring to a rolling boil and cook until the juice is glossy. Turn off the heat. I always check the jell factor by placing a small amount in an ice water bath (see the picture) if it has not jelled enough I put it back on the heat to boil a little longer. Turn off the heat and pack into 6 8oz jars. Give or take a little. Put the sterile lids and rings on tightly and water bath as needed.

Printable Recipe Card

About Jalapeno Apple Jelly

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: Southwestern

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