Lemon Jalapeno Jelly

Dena Odle


We love jalapeno jelly and I am always trying new versions. So, I came up with lemon jalapeno. Its lemony, sweet , tart and hot! We like it on bagels with cream cheese.


★★★★★ 1 vote

15 Min
20 Min


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1 1/2 c
cider vinegar
1/2 c
lemon juice, fresh
3 to 4
jalapenos, fresh
lemon zest, grated
6 c
1 pkg
liquid fruit pectin (3 oz)
2 dash(es)
yellow food coloring

How to Make Lemon Jalapeno Jelly


  • 1Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Process stop-and-go fashion to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
  • 2Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate (the original recipe did not call for processing). Cool.
  • 3Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

Printable Recipe Card

About Lemon Jalapeno Jelly

Course/Dish: Jams & Jellies

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