Ingredients

How to make it

  • 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.
  • 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.
  • 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.
  • Stir in the remaining jalapeno peppers (for a spicy jelly add some of the discarded pulp back in now also), and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Reviews & Comments 7

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    " It was excellent "
    carriehoage ate it and said...
    Very good, am making today
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    " It was excellent "
    jeanker ate it and said...
    This is the best jalepenio jelly...great recipe!
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    " It was excellent "
    karlyn255 ate it and said...
    Great one
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  • lilliancooks 5 years ago
    I love this stuff!!! I've had it with cream cheese and crackers and its delicious!
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    " It was excellent "
    joe1155 ate it and said...
    Wow!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Seems they forgot to play the rating game....I gotcha!! I love this stuff!!
    Was this review helpful? Yes Flag
  • sjohns63 5 years ago
    Woops! Forgot to add that the last 4 jalapenos should be seeded and finely choped.
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  • maureenlaw 5 years ago
    Love this, high 5
    Was this review helpful? Yes Flag

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