Jalapeno Pepper Jelly Recipe - Allrecipes.com
Jalapeno Pepper Jelly Recipe

Jalapeno Pepper Jelly

Recipe by  

"This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese."

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Ingredients Edit and Save

Original recipe makes 6 small jars Change Servings


  1. In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
  2. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
  3. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2004

DO NOT double this recipe!! I was making it for gifts for about twelve people and so I doubled the ingredients. Big mistake, I found out after my jelly did not set that you are never supposed to double a jelly or jam recipe. I hope this will save another first time jelly maker from making this mistake.

Most Helpful Critical Review
Dec 23, 2004

Not sure why but my jelly didn't set well. Stayed pretty runny. not sure what I did wrong, I followed the recipe exactly. Still tasted good though. Just wasn't something I wanted to give away as gifts -- who wants runny jelly?

Dec 12, 2004

I went the no sugar route on this one..used Splenda and no- sugar pectin. It tasted wonderful, great for lo carbing! I use it for everything!

Dec 12, 2005

HOT...SWEET...my jelly set up nice and quick. Try boiling ingredients on medium heat for 10 minutes, add pectin and boil for 5 minutes. Also, I used fresh jalapenos. 1 1/2 pounds. Don't forget the gloves and glasses.

Dec 08, 2005

Great recipe. I substituted apple cider vinegar for white, which gave it a nice flavor. I also used one green, one yellow, and one orange pepper to vary up the colors a bit and left out the green food coloring (turned out a clear-yellowish color). I think the key to getting the jelly to set, is to load your diced peppers into a towel and squeeze out all the excess liquid.

Nov 13, 2003

The orginal recipe is very tasty and is a good base to experiment. Any true "pepper-head" will want to upgrade to serrano peppers (or hotter) and increase the cayenne (I went to 1.5 tbs). For a sweeter Jelly stir in an additional cup of sugar before the pectin. One additional tip, don't use cheap vinegar, final taste is compromised.

Feb 08, 2007

Excellent!!I processed the green peppers, jalapenos and vinegar in my food processor and made short work of this recipe. Not to hot, not too mild; perfect.

Aug 28, 2004

Very good taste! It was enough for eight 250ml jars. For all you cooks north of the border: 6 fluid ounces liquid pectin translates to 170 ml (two packages at 85 ml).


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 111.2 g
  • 36%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 314 mg
  • 13%

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

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