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Jalapeno Pepper Jelly

 Jalapeno Pepper Jelly
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift.
44 ServingsPrep: 30 min. Process: 10 min.


  • 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


  • 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.
  • 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.
  • 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.

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Jalapeno Pepper Jelly (continued)

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.
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.