Jalapeno Jelly

July 14, 2009

Last summer our veggie garden was spitting out peppers left and right.  And I had to get super creative with using jalapeno’s don’t get me wrong I love a little spicy food, but I am not one to eat jalapenos raw or anything.  So I searched and found this excellent recipe for Jalapeno Jelly and now it is my, most favorite ways to use Jalapeno.  I like to describe the flavor as tasting like jalapenos without the spiciness and a little sweetness.  This jelly is great  spread over a block of cream cheese with crackers, on a roast cooked in the crockpot or even on top of Jalapeno Cheesecake.  I promise making jalapeno jelly is easier than it sounds and you will be super happy with the results.

I also love giving this as gifts!

Ingredients: 1 cup jalapeno peppers, 3/4 cups bell peppers, 1 1/2 cups vinegar, 6 1/4 cups sugar, 6 oz. liquid Certo fruit pectin

Certo is a must and it has to be the liquid kind, trust me!

Start by cutting the tops off of the jalapenos

Pour in a blender with about 1/2 cup of vinegar and pulse until finely chopped

(note I use the vinegar to add in the blending process)  But you could easily blend with out the vinegar and then add it in later, which ever.

Add to a Large Stock pot, please make sure its at least a 4-5 quart (I will explain why this is important later)

Then cut the tops off of your bell peppers and banana peppers (I had to use these because I didnt have anymore bells)

add them to your blender along with another 1/2 cup vinegar

Then pour into large stock pot, I realize the color is pink, but should be green if you use green bells

If you like a clear jelly you could strain at this point, but I personally love the chunks.  I’m a chunky kind of girl!

Then pour in your last 1/2 cup vinegar into your blender and slosh around to get all the chopped bits, and pour into pot

Turn your fire on medium high heat and add sugar

Yes its a lot of sugar

But it melts quickly

Since I didn’t use green bell peppers and I like a green jalapeno jelly I added a few drops of green food coloring

Much better

Now you should bring your mixture to a rolling boil for 3 minutes, but please don’t do this!! And let your mixture boil over your pot.

This is why you should use an extremely large pot!!

*excuse my extremely dirty burners, you should have seem them after I cleaned up this mess, yikes!!

Anywho, once your mixture is at a rolling boil, add your certo

And stir well at boiling for another minute.  Then set aside to slightly cool.

Please make sure to clean and sterlize your jars very well, in hotttt water with soap and vinegar!

While jelly is still very hot, pour into jelly jars

This recipe should make about 8, 8 0z. jelly jars

Since the jars were piping hot and the mixture is piping hot, I don’t bother with the canning part, but if your not comfortable with not canning, by all means please do it, or you could freeze this jelly.

Print This Recipe

Jalapeno Jelly

1 cup jalapeno pepper

3/4 cup bell peppers

1 1/2 cup vinegar

6 oz Certo Liquid Fruit Pectin

6 1/4 cups sugar

Blend peppers in a blender to puree, use vinegar to make smoother.  Mix peppers, sugar and vinegar; bring to a rapid boil for 3 minutes.  Add Certo and boil 1 minute.  Remove from heat and let set 5 minutes.  Put in hot sterilized small jars or jelly glasses.  Use lids or paraffin to seal.  Makes 7-8 1/2 pint jars.

This post is listed at Life as mom, Recipe Swap

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Cranberry-Orange Granola — Life As Mom
August 1, 2010 at 11:34 am
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June 17, 2013 at 9:48 am

{ 22 comments… read them below or add one }

The Desperate Cook July 14, 2009 at 5:55 am

Many times, I have thought I should make this jelly….but as of yet, I haven’t. Yours looks really good, so I just might have to try my hand at making it.


Tracy July 14, 2009 at 6:27 am

Awesome. Can’t wait to try this.


Christy July 14, 2009 at 7:26 am

I make tons of this every year! In fact, I will be making some more tomorrow!


Astrid July 14, 2009 at 7:40 am

I can honestly say I’ve never in my life tried jalapeno jelly! What do you do with it? Can you eat it on toast?


Renee July 14, 2009 at 8:17 am

I’m going to put this on my to can list for this year!


Jennifer Lowe July 14, 2009 at 8:52 am

We made this exact same recipe, but didn’t have as many jalapeno peppers in it, because we gave some of it away, and alot of our family doesn’t like “spicy” stuff. It was still really good, though. We even let it boil over and made the same mess!


Mindee@ourfrontdoor July 14, 2009 at 8:58 am

I like the red pieces from the bell peppers. It will make a beautiful appetizer at Christmas.


Shannon July 14, 2009 at 9:12 am

Wow, sounds yummy! I need to give it a try!


angie July 14, 2009 at 9:54 am

is it super hot? Just wondering if the jelly was as hot as the peppers themselves


Felicia July 14, 2009 at 11:49 am

My husband would LOVE this! I better not let him see this post because I am not putting in all that work LOL!!


Lisa@blessedwithgrace July 14, 2009 at 3:12 pm

I love jalapeno jelly! Never made it. You rock! I am glad you joined us for TMTT this week.


Tabitha (From Single to Married) July 14, 2009 at 3:54 pm

wow, I’m not a huge fan of jalapeno, but this looks good. 🙂


Lisa July 14, 2009 at 6:10 pm

Mrs. Newlywed, you are my recipe hero! I know I will probably NEVER make this, but I am TOO impressed that you did. You rock!


Brenda July 14, 2009 at 9:05 pm

I love this stuff and this year we are growing jalepenos, so maybe I’ll give it a try. Love the pictures


Alison @ Hospitality Haven July 14, 2009 at 9:23 pm

Delicious! I love jalapeno jelly. Hopefully if my jalapeno plants ever grow I might be able to enjoy this!!


Cole July 14, 2009 at 10:32 pm

Oh, this is going to be a hit at my house!!


TooManyHats July 16, 2009 at 9:16 am

I love jalapeno anything. This sounds so good.


Kesler Crew July 29, 2009 at 3:21 pm

We too have a garden. I was so happy when I stumbled across your blog page (via Moms of Multiples) and found this recipe. I’ve made it twice this summer and have gotten LOTS of compliments on it. Thanks for posting!


Washington Mom August 14, 2009 at 4:53 pm

Thanks so much for this recipe! I just got done making a batch of it for my first time…still learning! I spent 4 hours the other night canning beets, but this recipe start to finish took me 45 minutes….what a winner!! Keep the great recipes coming!


Lori Dobberstein August 27, 2009 at 5:44 pm

just made the jelly….SOOOOO Easy and VERY tasty.


Lori Dobberstein August 27, 2009 at 5:47 pm

I didn’t really measure my peppers. I just used 9 large jalepenos and 1 large bell pepper. seems to be a great ratio.


JudyLynn September 10, 2009 at 8:11 pm

Me and my family have made Jalapeno jelly for years and we LOVE IT! I haven’t tried this specific recipe but I am going to. Those people that refuse to try it don’t know what they are missing, its great with cream cheese on crackers!!


Cranberry-Orange Granola — Life As Mom August 1, 2010 at 11:34 am

[…] Marsha @ Taste and See (Sweet Chex mix – 2 versions) 30. Newlyweds (Jalapeno Jelly) 31. Lucy Marie – Soup in a Jar 32. Faithful Provisions (Homemade Christmas Gifts!) 33. Jimi @ […]

Crock-pot Roast with Potatoes and Carrots - Newlyweds June 17, 2013 at 9:48 am

[…] 3-4 lbs Roast, 1/2 cup Jalapeno Jelly (or any type of jelly), 1 Packet Onion Soup Mix, 4-5 potatoes, peeled and cubed, and 1/2 bag baby […]

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