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Jalapeno Jelly

2 Green Bell Peppers
18 Jalapeno Peppers Chopped Rough
2 ¼ Cups Apple Cider Vinegar
Pinch of Salt
9 Cups Sugar
6 Ounces Liquid Pectin
6 Jalapeno Peppers, Seeded and Diced Small

  • Puree the green bell peppers and rough chopped jalapenos in the bowl of a food processor
  • In a large, stainless steel pot bring the puree to a simmer with the vinegar
  • Simmer for 20 minutes
  • Strain through cheesecloth or a fine mesh strainer. Press the pulp gently to get all the liquid then discard the pulp
  • Return liquid to pot and add salt and sugar and bring to a boil
  • When liquid reaches a boil that you can’t stir down let it boil for one minute more then turn off the heat
  • Add the pectin and stir
  • Stir in the diced jalapenos
  • Cool and refrigerate for up to two weeks or can this in mason jars according to canning procedures

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