Ingredients

How to make it

  • Instructions
  • In saucepan, combine jalapeño peppers, sugar and vinegar. Bring to a boil. Cook for 2 to 3 minutes. Remove from heat. Let stand for 1 to 2 minutes. Stir in fruit pectin. Return to boiling. Remove from heat. Add food coloring. Stir and scrape off as much foam as possible. Pour into hot, sterilized jars. Top with paraffin, if desired. Serve over cream cheese with crackers or as a sauce for meats.
  • Notes: To process jalapeno peppers, grind them with seeds in food processor. Wear gloves when handling the peppers.

Reviews & Comments 5

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  • portia1972 14 years ago
    Cider vinegar is good, too. I like the jelly with only Jalapenos; no Bell peppers. I made a large batch with a similar recipe for our church boutique, last year. I am making a bigger batch, this year, as it all sold out! It is also OK to use canned, diced Jalapenos.
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  • bengalfan 14 years ago
    I made this jelly for the first time last year, and it was a hit! My family loves it with cream cheese. People think it would be hot, but the sugar and vineagar take the heat away and give it a sweet taste with a hint of jalapeno flavor.
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  • raelene1951 15 years ago
    It's a bookmark for me!
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    " It was excellent "
    jeannej ate it and said...
    I can't wait to try this! Thanks
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  • pleasantvalleycabins 15 years ago
    I'll have to save this one. I love this stuff. I have a full jar I haven't opened yet, so it may be a while, but when I do try it, I'll let you know. Thanks for the recipe.
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