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Texas Jalapeno Jelly Recipe

Texas Jalapeno Jelly Recipe photo by Taste of Home

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A jar of this jelly is always warmly appreciated...to add an extra Southwestern accent, I trim the lid with a snappy bandanna print fabric.

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Texas Jalapeno Jelly Recipe

Prep: 15 min. Process: 10 min.

Yield: 56 Servings

15 10 25

Ingredients

2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional

Directions

In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Analysis: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Originally published as Texas Jalapeno Jelly in Country Woman Christmas Annual 1997, p43

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Texas Jalapeno Jelly

Texas Jalapeno Jelly

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(1-5) of 5 reviews

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Reviewed on Nov. 20, 2011 by foglem

I has a great taste, but dosen't jell with the liquid pectin. I think would be better if made with the sure-jell.

Reviewed on Sep. 01, 2011 by muriel hamby

This recipe has a great taste, but doesn't jell with the liquid pectin. If I make it again I will add powdered pectin to the peppers at the begining and try it that way.

Reviewed on Aug. 31, 2011 by Jeannine2

When you say 3 medium green peppers, are you referring to "Bell Peppers" or hot peppers?

Reviewed on Jun. 03, 2011 by come on

Best I have ever made. I bring this jam everywhere and get great reviews from family and friends.

I just get one 8oz cream cheese to room temperature, spead the jam over the cheese and serve with original Wheat Thins.

Reviewed on May. 24, 2011 by come on

I really enjoyed the recipe. Never made jelly before and thought this was a very easy recipe to follow. Even the skeptics of hot food enjoyed it. I have passed this recipe on to several family and friends.