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READY IN ABOUT 1¼ hrs

Jalapeno Jelly

Read Reviews (99)

"This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make." — Sue Delgrego

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Original recipe makes 2 - (8 ounce) jars Change Servings

1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt

4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

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Directions

Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

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PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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I am a consummate pepper jelly maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the certo...about 3 to 5 minutes. It 'jells' beautifully and is delicious.

—raearendt

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Most Helpful Critical Review

Mar 21, 2005

this recipe tasted horrible.

—AZCATS3388

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112 Ratings

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Sep 05, 2006

I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. But that was my fault because I removed *all* of the seeds and ribs before blending. Thanks!

—squishy

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Nov 13, 2003

The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 (8 ounce) jars instead of 4.

—the allrecipes staff

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Oct 25, 2007

Great!!!! I had to make some modifications being diabetic. Here is the recipe with splenda. SPLENDA’ sugar free Yield 2 pints Same ingredients as above except: sugar & pectin • 1 box sure jell for no sugar recipe (mix with ¼ cup real sugar) set aside • 5 ½ cups splenda: set aside • 1 ½ cups water DIRECTIONS 1. Same as above 2. Same as above set aside for the moment 3. Use large pan: Add water, to this add the sure jell with sugar added stir, add peppers. Bring to a full boil, boil 1-3 min. Stirring constantly 4. At this point add 5 cups of splenda and stir till dissolved. Continue on with step 4. I did the peppers as for a jam,I did not strain.

—Rita Lynn

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Aug 17, 2005

This recipe is WONDERFUL!!! I have made it twice and followed it exactly. I did get more than one cup of juice but it didn't seem to make any difference in the preperation. When I added the cut up jalapenos I had to shake the jars several times after it came out of the water bath as it was cooling. If I didn't do this they all stayed at the rim and didn't disperse through the jelly. The color is great if you don't push it through cheese cloth just let it drip naturally. Thanks for a real winner!!ps I just won 2nd place at the county fair with this recipe!!

—1COOKIEANGEL

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Sep 08, 2006

I made this to give for Christmas presents (and to use up jalapeno peppers from my garden), when I took a jar to my sisters house to test it out, the whole jar was eaten and I have people begging to be put on my Christmas List! It was fabulous! I left the seeds in all of the jalapenos (except the last four that goes in at the end), and it was hot, but that's what everyone loved about it! Great recipe! Thanks! Already planning on making a few more batches for gifts and for us!

—Paula

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Jul 24, 2003

I love this stuff! I pick up jalopeno pepper jelly at all the craft fairs and bazaars, but it gets quite spendy. I didn't realize that I, too, could make such a wonderful jelly. The recipe (after corrected by Allrecipe Staff) is easy, tasty and excellent. Thanks for sharing, Sue!

—MAGGIE MCGUIRE

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Nutrition

Calories
109 kcal
5%

Carbohydrates
27.5 g
9%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.4 g
1%

Protein
0.1 g
< 1%

Sodium
13 mg
< 1%

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

Nutritional Information

Jalapeno Jelly

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 109
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 13mg < 1 %
Potassium 41mg 1 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 0.4g 1 %
Protein 0.1g < 1 %
Sugars 27g
Vitamin A 1 %
Vitamin C 12 %
Calcium < 1 %
** Iron < 1 %
** Thiamin 1 %
Niacin 1 %
Vitamin B6 3 %
Magnesium < 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.