Jalapeno Jelly Recipe | CDKitchen.com

directions

Finely chop jalapeno and green peppers then place in blender or food processor. Cover and blend 45-60 seconds at medium speed until pureed.

In a large sauce pan, heat sugar and vinegar over moderate heat for about 10 minutes until sugar has dissolved. Add pepper puree and bring to a boil over high heat, reduce heat and simmer 5 minutes. Stir in green food coloring, remove from heat and stir in pectin.

Pour into 1/2 pint sterilized jars, filling to within 1/8 inch of the top. Wipe mouth of jars with wet paper towel, seal with lids and screw bands. Cool upright on wire racks.

Serve with cream cheese on wheat or soda crackers.

nutrition data

32 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.

reviews & comments

OLD CANNING PERSON August 31, 2012

I am very concerned about so many people using unsafe methods to preserve food. Sealing jellies/jams with wax went out with the poodle skirt. For the safest methods for preserving foods, contact your nearest county Extension office for the newest and safest ways to preserve (can) foods. As one Extension person once said to those who persisted in using old methods and not getting sick "you don't know how lucky you are to still be alive"
Guest Foodie REVIEW:
July 29, 2012

I altered this recipe by increasing the jalapeno peppers to 3/4 cup (9 jalapenos with seeds) as we prefer more substance and heat. Kept the rest of the recipe the same. Great recipe and the best one that I have found yet.
Guest Foodie November 9, 2006

Hi...I've been making preserves for quite some time now. My Mother taught me her canning techniques. Whenever I make jelly or jam I always seal with wax. I have never had a problem. You just need to make sure the inside rim of the jar is clean and dry. This way you are assured of a proper seal. I have used waterbath sealing also, but only when I'm canning things such as peaches, tomatoes etc.
constwkr June 14, 2006

I've been making datil pepper jelly for the past few years....and will admit that I'm not the most experienced canning type person. I'm confused about the need to or not to put the jelly thru the waterbath method..I've seen some recipes that say do so and other like this one don't mention it...and I certainly don't want any issues from not doing so. would appreciate comments on this issue/question

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