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Jalapeno Pepper Jelly

User Rating 5 Star Rating (1 Review)


Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Recipe and Photo: Diana Rattray
A food processor makes it easy to chop the peppers. Use red and green jalapeno peppers for a really pretty jelly. Jazz up your morning toast or bagel or use this jelly to top cream cheese and crackers.


  • 2 cups cider vinegar
  • 1 cup finely chopped jalapeno peppers, seeds and ribs removed
  • 6 cups granulated sugar
  • 2 pouches (3 ounces each) liquid pectin


Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeno peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.
Makes about 6 half-pint (8 ounce) jars.

More Chile Pepper Recipes
Chile con Queso Dip
Chile Relleno Bake
Green Chile Burgers
Enchilada Sauce
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers


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User Reviews

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 5 out of 5
a perfect 10, Member Tellico1

This is so good. We use it on crackers with cheese, toast, and on breakfast sausage. It is a hit where ever we take it!!

10 out of 13 people found this helpful.

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