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Texas Jalapeno Jelly Recipe

Texas Jalapeno Jelly Recipe

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
TOTAL TIME: Prep: 20 min. Process: 10 min. YIELD:56 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.

Recipe Note

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 Facts

2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.

Reviews for Texas Jalapeno Jelly

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Joanriehm User ID: 7170323 51374
Reviewed Oct. 30, 2013

"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."

colleyho User ID: 359762 49522
Reviewed Oct. 4, 2013

"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."

mas4144 User ID: 6300876 20709
Reviewed Aug. 7, 2013

"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."

anitamm User ID: 7158753 25269
Reviewed Jul. 16, 2013

"This jelly is awesome! And so quick! I would definitely make it again but maybe leave in seeds from 1 pepper for extra kick."

foglem User ID: 4381320 49931
Reviewed Nov. 20, 2011

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

muriel hamby User ID: 5872744 202430
Reviewed Sep. 1, 2011

"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."

Jeannine2 User ID: 341173 44724
Reviewed Aug. 31, 2011

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

come on User ID: 576060 15982
Reviewed Jun. 3, 2011

"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."

come on User ID: 576060 21013
Reviewed May. 24, 2011

"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."

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