Hot Jalapeno Pepper Jelly

Total Time
Prep 30 mins
Cook 20 mins

I am addicted to this jelly. Hope there are Jalapeno lovers out there. Enjoy!!

Ingredients Nutrition


  1. Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
  2. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
  3. In a medium saucepan combine peppers, cranberry juice, and vinegar.
  4. Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
  5. In a 4 quart pot combine the pepper mixture and sugar.
  6. Bring to a full rolling boil over high heat, stirring constantly.
  7. Stir in pectin.
  8. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  9. Remove from heat and quickly skim off foam with a metal spoon.
  10. Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
  11. Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
  12. Remove jars and cool on a wire rack till set (2 to 3 days).
Most Helpful

5 5

This is wonderful! This recipe made 6-8oz jelly jars, I made 2 batches so I would have some to give as gifts. Beautiful color!!

5 5

Fabulous!! I have made this twice this week with fresh jalapenos from the garden. It was so good the first time that I decided to make more as gifts. I used 2 packages of pectin the second time and found that it set too fast to even get in the jars. This recipe is a keeper but I will be making it with the amount of pectin called for and a few extra jalapenos.

5 5

This is great everyone loves it!!! I'm making two more batches..I did use two packets of the liquid fruit pectin, after reading the reviews, and also used 1-1/2 cups of jalapenos and left the seeds in 10 of them, it has a bite but I think I would like it a little hotter. Thank you for sharing this recipe its great:)Judy