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Jalapeno Pepper Jelly Recipe
Jalapeno Pepper Jelly Recipe photo by Taste of Home

Jalapeno Pepper Jelly Recipe

Publisher Photo
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift.
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES:44 servings
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 44 servings

Ingredients

  • 5 cups sugar
  • 2 medium tart apples, peeled and coarsely chopped
  • 1-1/2 cups cider vinegar
  • 3/4 cup finely chopped green pepper
  • 8 to 10 jalapeno peppers, seeded and chopped
  • 1/4 cup water
  • 6 to 8 drops green food coloring
  • 2 pouches (3 ounces each) liquid fruit pectin
  • Cream cheese and assorted crackers

Nutritional Facts

1 serving (2 tablespoons) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  2. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers. Yield: About 5 half-pints.
Editor's Note:Wear disposable gloves when cutting hot peppers; the oils can burn skin. 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.
Originally published as Jalapeno Pepper Jelly in Country Woman Christmas Annual 2004, p23

Nutritional Facts

1 serving (2 tablespoons) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Reviews for Jalapeno Pepper Jelly

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   (2)
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MY REVIEW
Reviewed Jun. 23, 2014

Something to try using the jalapeno pepper jelly.....Jalapeno Pepper Vinaigrette salad dressing.  For the life of me, I can't remember where I snagged this recipe but made it yesterday for the first time and DH said it was a winner.....

Pepper Jelly Vinaigrette
adapted from John Besh’s My New Orleans

makes 1 cup

1/4 cup pepper jelly, microwaved at 10 second intervals until melted
1/4 cup apple cider vinegar or your  favorite
1/2 cup canola oil or your favorite (mild)

1/4 teaspoon salt

Add all ingredients to a jar and shake to combine.

 

MY REVIEW
Reviewed Jun. 23, 2014

Delicious!!

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