Recipe by Sue Delgrego
"This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make."
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 pepper
1 1/2 cups
apple cider vinegar
4 1/4 cups
jalapeno peppers, seeded and finely chopped
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.
this recipe tasted horrible.
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!
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 jell for no sugar recipe (mix with ¼ cup real sugar) set aside
• 5 ½ cups splenda: set aside
• 1 ½ cups water
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.
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!!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a colorful Christmas relish that’s sweet and spicy.
Watch Chef John make quick-and-easy pickled peppers.
It tastes just like the jalapeno poppers you love!