Recipe by MICROFON
"Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell peppers, seeded and finely chopped
2 (4 ounce) cans
diced green chile peppers, drained
1 1/2 cups
distilled white vinegar
6 1/2 cups
1 (6 fluid ounce) container
liquid fruit pectin
green food coloring
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!!!
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.
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.
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.
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.
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.
I made this with sugar sub and special gel and it is delicious...we use it alot now!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Pepper Jelly
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a colorful Christmas relish that’s sweet and spicy.
See how to make a spicy red and green bell pepper jelly.
Watch Chef John make quick-and-easy pickled peppers.