Jalapeño jelly


This jalapeño jelly recipe is a little different.


3⁄4 lb chili pepper (jalapeños)
6 c sugar
2 c vinegar (5% acidity)
2 pk pectin (liquid pectin, 3 oz each)


  1. Puree the jalapenos with half the vinegar. Combine sugar, the remaining vinegar and pepper mix in an 8 qt saucepan. Bring to a full rolling boil over a high heat. Stir constantly and allow cooking for 10 minutes.
  2. Remove the pan from heat and add in the liquid pectin. Bring back to a full boil, and hard boil for a full minute, still stir constantly. Once again, remove from heat, stir in the food coloring if using and skin off any foam. Pour into 5-6 half pint jars.


A wonderful condiment for Mexican dishes or to add zing to your roasts.

If you must, add 10 drops green food coloring to improve looks. This is completely optional and the jelly is great without.

4 servings
Preparation time
Cooking time
Total time
30 minutes