Hot Jalapeno Pepper Jelly

READY IN: 50mins
Recipe by Carole Reu

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

Top Review by Julie8

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!!

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).

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