Jalapeno Jelly

Jalapeno Jelly Recipe

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Robert Priddy


serve the jelly over creamed cheese with crackers


★★★★★ 2 votes

6 1/2 pints


  • 12 large
    jalapeno peppers
  • 2 large
    serrano peppers
  • 2 large
    green bell peppers
  • 1 1/2 c
    apple cider vinegar
  • 6 c
  • 1/3 c
    lemon juice
  • 4 oz
    liquid pectin
  • 8 drops
    green food coloring

How to Make Jalapeno Jelly


  1. Place peppers in a blender and puree until finely chopped.
  2. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally
  3. Remove pan from heat and stir in sugar and lemon juice.
  4. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
  5. Skim off foam and bottle in sterilized jars.

Printable Recipe Card

About Jalapeno Jelly

Course/Dish: Jams & Jellies

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