• 6 jalapeno peppers
  • 1 red bell [sweet] pepper
  • 6 1/2 cups sugar
  • 1 1/2 cups white vinegar [5% acidity]
  • 2 [3-ounce] envelopes liquid pectin


Wash peppers, pat dry, remove seeds and veins [wear gloves!] Chop into fine pieces [pulse to avoid liquefying if using food processor] Combine sugar, vinegar, and peppers in a dutch oven. Bring to boil. Boil 2 minutes,stirring constantly. Remove from heat and allow to cool for 5 minutes. Add liquid pectin; return to a boil, and boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Immediately pour jelly into hot sterilized jars, filling to within 1/4 inch from the top; wipe jar rims. Cover at once with metal jar lids and screw on bands.

Process in boiling water bath for 5 minutes; cool and store in pantry or refrigerator. Yields six 8 ounce [half pint] jars. Use fresh if possible, but canned jalapenos [or fresh serrano peppers] can be substituted. Please remember to wear gloves when preparing chilies. Serve with cream cheese and wheat crackers. Makes a lovely Christmas gift - red and green pieces of pepper suspended in an amber jelly.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Rick Smith
Jalapeno Jelly