Jalapeno Pepper Jelly Recipe - Allrecipes.com
Jalapeno Pepper Jelly Recipe
  • READY IN 25 mins

Jalapeno Pepper Jelly

Recipe by  

"Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese."

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Ingredients Edit and Save

Original recipe makes 6 (1/2 pint) jars Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
  2. Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.
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  • Cook's Tip
  • For useful tips and expert advice about successful canning, read our informative article about Canning and Preserving.

Reviews More Reviews

Jul 20, 2009

I have been making this Jelly for about 10 years. I have used the canned jalapenos or 4 fresh jalapenos with seeds for heat. If using fresh make sure you turn the jars so it doesnt all sit at the bottom. Always comes out great!!!

Jul 15, 2008

This is great! I buy ready made Jalapeno Jelly and it is EXPENSIVE! Now I make my own and it is easy and good. I made it exactly as written. Eat it on a plain old soda cracker with a tiny dab of creamcheese...Heaven! Then I made super hot jelly with red bell peppers and habanero chilies...WOW! Thank you for sharing this recipe.


28 Ratings

Dec 18, 2007

I made this last week and it's gone ! making more this week great gift in a jar take one to eat and one as hostess gift ,followed recipe exact ,it was so easy using a food processor.

Sep 14, 2010

Easy to make and delicious. I used 4 fresh jalapenos (with seeds) in place of the canned ones and skipped the cayenne and food colouring. I thought the jars looked perfectly lovely without the colour - sort of a greenish yellow in the jar, that looked colourless and clear when spread.

Aug 27, 2010

I love this recipe! I have made several batches and it turns out perfect each time. I use 4 fresh jalapeno peppers and I chop them very fine in my food processor and leave the seeds in them for heat and I do not add the cayenne pepper.

Jul 13, 2009

Simple, fast and easy. The end product is wonderful and would make a very nice addition to Christmas or gift basket. Sweet with a warm finish. I added 1 tsp of red pepper flakes to the second batch and it kicked up the heat just a bit. Both batches are very good.

Feb 23, 2010

I made this with sugar sub and special gel and it is delicious...we use it alot now!

Sep 29, 2009

I see from the reviews that I am not the only one just now experimenting with making jelly. This was my first attempt, as well, and with a little planning, the whole process went smoothly. And the jelly is wonderful! I did some research first, then used the peppers from an ornamental plant that range from purple to orange and red. The colors are subtle, but very pretty! The peppers are hot, so the taste is sweet and just slightly spicy! Perfect!


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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