Tangy Jalapeno Jelly

Recipe by Diana Adcock
READY IN: 20mins
YIELD: 3 1/2 cups




  • Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
  • Coarsely chop jalapenos and sweet pepper.
  • Place in a blender and process to a fine mince.
  • Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
  • Bring to a full rolling boil over high heat, stirring constantly.
  • Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
  • Remove from heat.
  • Stir for 5 minutes, skimming foam as you need to.
  • Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
  • The jelly will be VERY liquid at this stage.
  • Wipe rims and seal tightly.
  • Leave at room temp overnight.
  • Refrigerate for up to 1 month or freeze up to 1 year.