Recipe Cottage


LOCATION: Recipes >> Preserving >> Jalapeno Pepper Jelly

Print this Recipe    Jalapeno Pepper Jelly

2 large green or red bell peppers
7 jalapenos (red or green)
1/4 cup lemon juice (~1 large lemon)
1/2 cup cider vinegar
3 cups sugar
2/3 packet dry pectin

1. Seed bell peppers and 1/2 of the jalapenos, chop all finely in
food processor.

2. Combine peppers with lemon juice, vinegar, and sugar in 4 quart

3. Bring to a rolling boil; boil 15 minutes.

4. Add pectin and boil 3 more minutes.

5. Remove from heat and spoon into sterilized jars, wipe top clean,
seal, and place back into boiling water bath for 15 minutes.

6. Remove from bath, let cool, tighten screw caps, and store in cool place.

I followed the above with the exception that I used 6 jalapenos and left
the seeds in 3 of them. It was plenty hot. Using all red peppers makes
a prettier jelly, but the green are cheaper and probably taste just as

As for the jars, you boil the jars alone for 15 minutes (while jelly is
boiling). The lids are sterilized by putting them into a pot and
pouring boiling water over them to cover and letting it sit for 3 minutes
(do when add the pectin to the jelly).

This makes a "loose" jam, although after opening and refrigeration, it
does firm up a bit. This recipe made 4 cups, enough for 4, 1/2 pint
jars and really made a nice looking gift.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.