Jalapeno Jelly Recipe

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Jalapeno Jelly

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


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

About this Recipe

Course/Dish: Jams & Jellies