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Jalapeno Pepper Jelly


  • 10 jalapeno peppers

  • 1 cup white vinegar

  • 2 ½ Tablespoons powdered pectin

  • 4 cups sugar


  1. Cut the peppers and remove the seeds and pith. Either mince or put the peppers in a food processor to grind them up. Add the vinegar and the peppers into a small stockpot and add the pectin. Stir well and bring to a boil.

  2. Turn down to a simmer and slowly add the sugar and stir well. Turn heat back up and bring mixture to a boil for about 5 minutes. Let simmer for about 5 minutes. Turn off and cool a bit to add to jars or containers. Refrigerate uncovered for 4 to 5 hours. Cover after it is completely cool. Keeps for about 4 weeks with refrigeration.

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