Red and Green Christmas Jalapeno Jelly

Red and Green Christmas Jalapeno Jelly


"This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker."
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30 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
  2. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
  3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
  4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.


  1. 280 Ratings

Most helpful positive review

I can't say anything more that hasn't been said about how good this recipe is. I tried this last year for christmas as a newbie canner. (I still am a newbie canner). I searched the reviews and...

Most helpful critical review

Ok, I made this yesterday and followed the recipe almost exactly. I use about 1 cup of Jalapeno peppers and 1 cup of the Red Bell pepper. I left the seeds and veins in one of my 4 very large c...

I can't say anything more that hasn't been said about how good this recipe is. I tried this last year for christmas as a newbie canner. (I still am a newbie canner). I searched the reviews and...

I've learned several things after making 5 batches of the jelly over the past four days (two batches failed; don't use canned jalepenos and don't do a double batch)! After LOTS of trial and er...

This is a wonderful recipe. I have made it at least 10 times. The secret to looking like the photo(my picture) is to cut the peppers up in very very tiny pieces. I also put all the viens and se...

This is beautiful and very flavorful. I think it has just the right amount of heat. Other reviewers mentioned some questions/problems they had with theirs. One wanted to know how to keep it from...

The first time I made this, I followed the recipe exactly. When finished, I tasted a hint of jalapeno, a lot of sweet, and it had the strong smell/taste of cider vinegar. Not to give up easily,...

This is a wonderful recipe -- especially for a novice like me -- this is my first time to make jelly! Three important things I learned, though: 1. For heat, I used the seeds of four of the 12 ...

I made this recipe with both red and green peppers and it looks wonderful on my Christmas treat table. We served it on crackers with a bit of cream cheese. Make sure you keep the fan going while...

If there were more stars available I would rate this jelly higher! I followed the recipe exactly and licked the pot before I washed it! I got 5-8oz jars and I made it to give away but I may have...

Absolutely fabulous recipe. My father-in-law accepts it as payment for plowing the driveway in the winter! Make sure to chop peppers very finely and flip the jars to evenly distribute the pepp...