Jalapeno Jelly
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Preserves A classic sweet and spicy pepper jelly made with fresh jalapenos, green bell pepper, and Certo pectin. Perfect for serving over cream cheese with crackers or as a glaze for meats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 2 hours | 6 half-pint jars |
🔪 Key Equipment
- Blender
- Large saucepan
- Measuring cups
- Canning jars with lids
Ingredients
Blender Mixture
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Jalapenos | chopped |
| 1 | Green Bell Pepper | chopped |
| 3/4 cup | White Vinegar |
Jelly Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | White Vinegar | |
| 5 to 6 cups | Granulated Sugar | |
| 6 oz | Certo Liquid Pectin | |
| A few drops | Green Food Coloring | optional |
Instructions
Step 1: Blend the Peppers
- Place the 1 cup chopped jalapenos, 1 chopped green bell pepper, and 3/4 cup white vinegar into a blender.
- Process until the mixture is very fine and uniform.
Step 2: Boil and Set
- In a large saucepan, combine the remaining 1 cup white vinegar and 5 to 6 cups granulated sugar.
- Bring the mixture to a boil over medium-high heat.
- Stir in the blended pepper mixture and boil rapidly for 3 to 5 minutes, stirring occasionally.
- Remove the saucepan from the heat (‘fire’).
- Stir in the 6 oz Certo liquid pectin and a few drops of green food coloring if a brighter green color is desired.
- Pour the hot jelly immediately into sterilized jars, then allow to cool completely and seal.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within 3 weeks.
Original Recipe Scan
