Jalapeno Pepper Jelly


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Good on peanut butter and jelly sandwiches!

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  • 4 lg. green bell peppers
  • 14 med. jalapeno peppers
  • 1/2 C. fresh lemon juice
  • 1 C. cider vinegar
  • 6 C. granulated sugar
  • 6 oz. liquid pectin
  • Green food coloring (optional)
  • Paraffin, melted

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Seed and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately and store in a cool, dark place.

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