This is a sweet/hot jelly. Very good with cold roasted meats or chicken or to put on a toasted tortilla. I use it for gifts during the holidays.


  • 6 jalapeno peppers, 2 green bell peppers, 1-1/2c cider vinegar, 5-1/2c sugar, 6oz. liquid pectin, 2 drops green food coloring


Prepare the peppers. Cut open and remove the seeds and veins. If you want to, leave a few jalapeno and bell pepper seeds in to garnish the jelly. It will also give it a bit more bite. Mince the jalapenos and green peppers until finely chopped.

Place pepper mixture mice into a heavy 4 quart bottomed saucepan with the vinegar and sugar. Bring to a boil and lower heat and be sure to skim/remove the foam from the top. It is important to stir to disolve the sugar when bringing this to the boil. Simmer for 10 minutes.

Stir in the pectin and optional food coloring and simmer for 1 more minute. Remove from heat and let stand 15 minutes to cool. If you know how to "can" then you can process this in the jars.

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Submitted 6/13/05.
Source: Not sure
Submitted By: Michelle Lamb
Jalapeno Jelly