Jalapeno Pepper Jelly

Recipe by Toby Jermain
READY IN: 1hr 50mins


  • 1
    cup seeded green bell pepper, finely chopped or ground
  • 14
    cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
  • 4
    cups sugar
  • 1
    (6 ounce) packet liquid fruit pectin
  • 3 -5
    drops green food coloring (optional)


  • Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
  • Bring to a boil, and boil for 5 minutes.
  • Let cool at room temperature for 1 hour.
  • Add pectin and optional food coloring.
  • Return to heat, and bring to a full rolling boil for 1 minute.
  • Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
  • Wipe tops of jars.
  • Center lids on top of jars, and screw on bands firmly.
  • Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
  • Gently lower jars into water.
  • Water should cover jars by at least 1".
  • Bring water to a full boil.
  • Reduce heat to a gentle boil, cover, and process for 5 minutes.
  • When processed, carefully remove jars from water using tongs or a jar-lifter.
  • Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
  • Jars will make popping sounds while cooling if sealed.
  • Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
  • If it does push down, store in refrigerator until used.
  • Otherwise store in a cool, dark place.
  • Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
  • Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.