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Jalapeno Jelly

"This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make."
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1 h 5 m servings 109 cals
Original recipe yields 32 servings (2 - (8 ounce) jars)


  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 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

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  1. 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.
  2. 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.
  3. 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.
  4. 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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Read all reviews 143
  1. 162 Ratings

Most helpful positive review

I am a consummate pepper jelly 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 keeps the foa...

Most helpful critical review

this recipe tasted horrible.

Most helpful
Most positive
Least positive

I am a consummate pepper jelly 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 keeps the foa...

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 th...

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.

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 jel...

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 cu...

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 beggin...

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 (afte...

Very good. Try this appetizer: Get a ritz (or other buttery cracker) and spread cream cheese on it. Add this wonderful jelly and top with a slice of jalapeno - aka Cowboy Candy! Delicious!

this recipe tasted horrible.