Texas Jalapeno Jelly
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas
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
Reviews
This is so good.......I Omitted the cayenne pepper and added 1 more jalapeno...
I made this jelly with a few modifications. I wanted a reduced suger variety so i altered the pectin to a low or no sugar powder and cut the sugar amount by about half. It turned out great. What a wonderful way to preserve left over peppers from my garden.
A very easy recipe to make and turns out well. I did make a few modifications... for my cooking pleasure. After the pepper, vinegar, sugar, mixture comes to a boil I continue to boil it for 4 minutes. Also instead of simply using 2 packages of liquid pectin I use 1 package of liquid (Certo) and 1 package of powder (Sure Jell). At this point I boil it for about 2 more minutes. Turns out perfect every time. I also make this in single batches as it has a tendency to boil over very quickly. You can make a batch in about an hour, start to finish.And Yes ladies it's bell peppers..Try different colors for different colored jelly. Skip the food coloring.
The recipe calls for three medium green peppers. Is that bell peppers? I see another person asked this question but nobody answered. I would like to make this but I want to be sure I'm making it right if I'm going to rate it.
This jelly is awesome! And so quick! I would definitely make it again but maybe leave in seeds from 1 pepper for extra kick.
No comment left
I has a great taste, but dosen't jell with the liquid pectin. I think would be better if made with the sure-jell.
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.
When you say 3 medium green peppers, are you referring to "Bell Peppers" or hot peppers?
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.