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Jalapeño Jelly

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  • OGWLAdmin Starlett
  • Complexity: easy
Jalapeño Jelly

Now, if you’re ready to stop reading because you steer clear of jalapeños or anything hot, don’t stop! This isn’t hot. On the other hand, if that made you want to stop reading because you’re all about spicy food, fear not! You can make it hot, or not.


  • 3 jalapeño peppers (or your preferred pepper)
  • 3/4 c. bell peppers chopped (Any color is fine.)
  • 1 1/4 c. distilled white vinegar
  • 1/4 c. water
  • 5 c. sugar
  • 6 oz. liquid pectin
  • Step by Step Directions

    1. First, sanitize your jars. You can wash them by hand or run them through the dishwasher.

      Chop the bell peppers and jalapeño peppers. *Handling jalapeños causes skin irritation, so wearing gloves is a good idea while chopping them; if you don’t wear gloves, avoid touching your eyes or sensitive skin for 24 hours.* For mild jelly, discard the ribs and seeds of the jalapeños.

    2. Pour the sugar, vinegar, and water into a large pot, and add the chopped peppers. Cook over medium high heat and dissolve the sugar for 5 minutes.

      Remove the pot from the heat, and let it sit for 20 minutes.

    3. During this time, I like to get my jars ready. Instead of a water bath, I bring water to a boil in a tea kettle and then pour it into the sanitized jars. If you prefer using a water bath, feel free to omit this step.

      After 20 minutes, add the pectin to the jelly, mix well, return it to the heat, and bring it to a full boil.

    4. Remove the jelly from the heat, pour the hot water out of the jars, and pour the hot jelly into the jars. Using a funnel is very helpful! Screw on the lids, and the heat from the jelly will be enough to seal the jars. Sometimes I pour a bit of water from the tea kettle over the lids just to be certain they seal fully.

      That’s it! Store unopened jelly at room temperature, and store opened jelly in the refrigerator. Recipe yields three pints.

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