Total Time
Prep 20 mins
Cook 10 mins

This is a sweet, mildly spicy jelly. We use it as a flavoring for some dishes; meatloaf, hamburgers, stir fry. This was my first jelly recipe and it was very easy to make and came out perfect.

Ingredients Nutrition


  1. Chop and remove seeds from all peppers keeping them separated from each other. I would recommend wearing gloves, the jalapeños caused my hands to burn for 2 days.
  2. Measure the pectin into a bowl so that it is ready when you need it.
  3. Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar has dissolved.
  4. Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
  5. Skim off any foam that rises to the surface.
  6. Decrease the heat to low and simmer for 5 minutes.
  7. Stir in the pectin, increase the heat to medium-high and bring to a boil.
  8. Remove from heat and immediately pour into a sanitized pint jar. Clean the rim and threads with a warm, wet, clean cloth.
  9. If you are wanting to seal the jar to store for later use, boil a flat jar lid ahead of time and put on the jar immediately. Place a threaded ring on and within an hour you should notice your lid sealing properly. If it does not, search canning directions to learn how to do a boil bath. I, however, did not have to do this step. I decorated my lid with a festive cloth cover and ribbon. Enjoy!